Recipes · Lunch · Vegetarian

Farro Bowl with Feta and Roasted Eggplant

Name: Farro Bowl with Feta and Roasted Eggplant
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 200 g pearled farro; 1 medium (300 g) eggplant; 80 g feta cheese; 100 g Greek yogurt (2% fat); 2 tbsp (20 g) extra virgin olive oil; 4 leaves fresh mint; 1 tsp (5 g) lemon juice; to taste salt and pepper

with yogurt and mint

480kcal⏱ 30′total22gProtein72gCarbs14gFat

Farro Bowl with Feta and Roasted Eggplant

Method

Rinse the farro and cook it in salted boiling water according to the package instructions (about 20 minutes). Drain and let cool slightly.
Cut the eggplant into 2 cm cubes. Arrange on a parchment-lined baking sheet, season with 1 tablespoon of oil, salt and pepper. Roast at 200°C for 15 minutes.
In a bowl, mix the Greek yogurt with the lemon juice, a pinch of salt and the finely chopped mint.
Divide the farro between 2 large bowls. Top with the roasted eggplant cubes.
Crumble the feta and scatter it evenly. Finish with a spoonful of the mint-yogurt sauce.
Drizzle with the remaining tablespoon of extra virgin olive oil and serve warm.

Make it yours

Adapt it to your macros.

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