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Farro & Eggplant Stacks with Summer Pesto & Salsa Fresca

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I know, I know—this recipe has a lot of layers to it. But think of it as four meals in one—farro, grilled eggplant, summer pesto and salsa fresca. Make a little extra of each one, and you’ll have a week’s worth of meals—along with an impressive dish for dinner.

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup onion, minced
  • 3 cloves garlic, minced
  • 1 cup tomato, diced
  • 3/4 teaspoon salt, divided
  • 3/4 cup farro
  • 1 cup water
  • 1 pound eggplant, sliced crosswise into 1/2-inch slices
  • 1/4 cup feta cheese, crumbled

Salsa Fresca

  • 2 tomatoes, chopped
  • 1/2 cup white onion, chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 jalapeno, minced

Summer Pesto

  • 1 packed cup fresh basil (and other summer herbs)
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • sea salt, to taste

Instructions

Salsa Fresca

  • Mix together all ingredients, and let sit for 10 minutes before serving. (Makes 1-½ to 2 cups.)

Summer Pesto

  • In a food processor, pulse together basil through garlic. With the processor running, slowly drizzle in olive oil. Season to taste with salt. (Makes ½ cup.)

Farro & Eggplant Stacks

  • Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Saute onion for 3 minutes, until translucent. Add garlic, and saute another 2 minutes. Add tomato to pan with 1/2 the salt, and bring to a simmer. Add farro to the pan, and toss to coat with onion/tomato mixture. Pour in water, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and let stand 10 minutes.
  • Heat grill to medium-high. Brush eggplant slices with remaining 1 tablespoon oil, and sprinkle with remaining salt. Grill for 3-5 minutes per side, until browned and tender.
  • To assemble, lay an eggplant slice on a plate, and spread with roughly 1 teaspoon pesto. Spread 1/4 cup of farro over the top, and repeat once more. Top second layer with a final slice of eggplant, and top with salsa fresca and crumbled feta cheese.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

Join me for a free 45-minute class to learn 3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

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