Farro salad with grilled eggplant, tomatoes and onions
Sunday, April 6, 2008 | | |Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Vegetarian Grilling
Farro salad with grilled eggplant, tomatoes and onions
1 1 / 2 cup farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved and sliced thick
Olive oil, for brushing
Salt and freshly ground black pepper
1 / 2 pint grape tomatoes, washed and sliced into 1 / 2
1 / 4 cup chopped fresh dill, for garnish
Sherry Vinaigrette, recipe follows
Cook farro in a large pot of boiling salted water until tender throughout, about 15 minutes. Drain well and place in a large bowl.
Grill on high heat. While the farro is cooking, brush the eggplant and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until cooked. Remove from grill and cut into 1 inch cubes. Add the eggplant and onion to the farro with tomatoes and dill. For Sherry vinegar on the farro mixture and stir to combine. Garnish with dill. Serve at room temperature.
Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 4 cup chopped fresh dill
1 / 2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper and dill in a small bowl. Gradually whisk in oil until emulsified.
Show: Boy Meets Grill
Episode: Vegetarian Grilling
Farro salad with grilled eggplant, tomatoes and onions
1 1 / 2 cup farro
3 Japanese (baby) eggplants, halved
1 small red onion, peeled, halved and sliced thick
Olive oil, for brushing
Salt and freshly ground black pepper
1 / 2 pint grape tomatoes, washed and sliced into 1 / 2
1 / 4 cup chopped fresh dill, for garnish
Sherry Vinaigrette, recipe follows
Cook farro in a large pot of boiling salted water until tender throughout, about 15 minutes. Drain well and place in a large bowl.
Grill on high heat. While the farro is cooking, brush the eggplant and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until cooked. Remove from grill and cut into 1 inch cubes. Add the eggplant and onion to the farro with tomatoes and dill. For Sherry vinegar on the farro mixture and stir to combine. Garnish with dill. Serve at room temperature.
Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 4 cup chopped fresh dill
1 / 2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper and dill in a small bowl. Gradually whisk in oil until emulsified.
