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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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