January 16, 2020
A healthy lunch for those winter blues
When noon hits, enjoy this Tomato Farro “Risotto”-Stuffed Eggplant that you can prepare on a Sunday night for a quick weekday lunch at work. It’s an equally-delicious dish to your favorite risotto – perfectly creamy without the cream or unnecessary butter.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Tomato Farro "Risotto"-Stuffed Eggplant.
- 2 large eggplants, cut in half and insides removed (preserve and chop insides)
- 3 tablespoons plus 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup farro
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 1/2 cup white wine
- 3/4 cup almond milk
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- Preheat oven to 400 degrees F. Place halved eggplants on a baking sheet, and drizzle with 1 tablespoon of olive oil, Sprinkle with salt and pepper. Roast eggplants for 15-20 minutes or until slightly brown.
- While eggplants are roasting, prepare the “risotto”. In a medium saucepan over medium-low heat, add the farro, 2 cups of water, and 1 teaspoon olive oil. Allow to simmer uncovered for 10 minutes, and then cover and cook until farro is fully cooked. In a separate saucepan over medium-low heat, add 2 tablespoons of olive oil, minced garlic, chopped eggplant, and chopped tomato. Cook until eggplant and tomato are fully cooked. Add in wine, almond milk, parsley, and basil. Lastly, add in cooked farro, and allow to simmer for 2-3 minutes.
- Add about 3 tablespoons of “risotto” to insides of each roasted eggplant half. Reduce oven temperature to 350 degrees F, and bake once more for 5 minutes. Serve, and enjoy!
