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Recipe: Farro Salad With Roasted Eggplant, Caramelized Onion, And Pine Nuts
Ingredients
- 2 cups water
- 1 cup semi-pearled farro, or about 3 cups cooked farro
- 1 bay leaf
- 1 dried red chile pepper, optional
- 1 teaspoon minced hot green chile such as serrano, optional
- 3/4 teaspoon Aleppo pepper, or more as needed
- 3/4 teaspoon dried mint, preferably spearmint, optional
- For the salad:
- 1 1/2 pounds eggplant, cut into 1-inch cubes (about 8 cups)
- 1/2 medium red onion, thinly sliced (less than 1/4 inch)
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 cup loosely packed torn fresh mint leaves
- 2 tablespoons white balsamic vinegar or red wine vinegar
- 1/4 cup lightly toasted pine nuts
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