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About the Dish

  • Globe Eggplant

    Globe Eggplant

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Farro

    Farro

  • Green Beans

    Green Beans

  • Shallot

    Shallot

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Lemon

    Lemon

  • Coriander Ground

    Coriander Ground

  • Walnuts

    Walnuts

  • Parsley

    Parsley

METHOD

1
Preheat oven to 425. Prepare your mise en place: Halve eggplant. Remove and discard stems from green beans; cut beans in half. Peel, halve and thinly slice shallot. Pick parsley leaves. Zest, halve and juice lemon.
2
Season cut side of eggplant halves with a total 1/4 teaspoon Campfire Salt; brush with a total 2 teaspoons olive oil. Place eggplant cut side down on a baking pan. Place in oven, and set timer for 20 minutes.
3
While eggplant cooks, prepare farro: In a small saucepan over high heat combine 1 3/4 cups water, farro and 1/4 teaspoon Campfire Salt. When liquid comes to a boil, reduce heat to low, and cook until farro is tender but a little chewy, 15-16 minutes. Drain any remaining liquid, and set aside.
4
When the eggplant timer sounds, remove pan from oven. Turn over eggplant halves. Scatter green beans and shallots around eggplant, drizzle with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon Campfire Salt. Return pan to oven, and cook until eggplant is tender and shallots are translucent, about 10 minutes more. Remove pan from oven.
5
In a small mixing bowl combine yogurt, lemon zest and coriander. Whisk to combine, and set aside.
6
In a large mixing bowl combine farro, remaining 1 teaspoon olive oil, 1 teaspoon lemon juice, walnuts, parsley and 1/4 tsp. black pepper.
7
Use a large spoon to scoop most of the cooked flesh out of the eggplants, leaving enough flesh behind to keep the skin and stem intact. Roughly chop eggplant flesh, and add to mixing bowl. Add green beans and shallots, and combine well. Taste and adjust seasoning as desired with remaining CampFire Salt.
8
Stuff the eggplant skins with the farro mixture, rounding the filling in the center. Divide the stuffed eggplants between 2 plates. Drizzle each with yogurt sauce, and enjoy!