It's true, I'm smitten with pretty food. I mean, how could you resist something with fairytale in the name? And just look at that gorgeous purple color!
To be fair, I wasn't quite sure what to do with it. These fairytale eggplant are tiny, on average only about 4 inches long. They don't have many seeds. I settled on oven roasting, and paired them with farro and lemon garlic yogurt sauce. There are a few steps involved in the final dish, but each one is straightforward... definitely worth the effort!
Makes 2-4 Servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
INGREDIENTS:
Eggplant
1 qt Fairytale Eggplant (approx. 15-20)
2-3 TBSP olive oil
1 clove garlic (optional)
1/2 tsp kosher salt
pepper to taste
Farro
1 Cup farro
4 Cups water
1 tsp kosher salt
Lemon Garlic Yogurt Sauce
1/2 Cup Greek Yogurt
2 TBSP lemon juice
1 clove garlic
Garnish
2 tsp pine nuts toasted
Fresh mint
PREPARATION:
Preheat oven to 425° Fahrenheit
Prepare Eggplant a. slice eggplant in half b. toss with olive oil, salt and pepper, garlic (optional) c. roast for 25-30 minutes until browned & tender
Prepare Farro a. rinse farro b. place farro, water and salt in small saucepan over medium heat c. bring to boil, and cook for 15 minutes until al dente
Prepare Yogurt Sauce. a. mix all ingredients in small bowl
Toast Pinenuts a. cook pinenuts in small frying pan (dry) over medium heat until golden brown
Pile eggplant, farro, and yogurt sauce on plate and garnish with pinenuts and chopped fresh mint. Finish with flaky salt and pepper if desired.