|2 servings||calories per servings 436||protein serving 14 g||carbs per serving 68 g||total fat per serving 17 g|
Roasting eggplant in the oven at high heat yields a flavorful, soft flesh that is wonderful when combined with chewy farro and crunchy green beans. Beautiful Briny Sea Campfire Salt enhances the smoky quality of the roasted eggplant. The stuffed eggplant shells make a beautiful presentation that is fancy enough for a special occasion.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||14 g|
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.
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.
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.
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.
In a small mixing bowl combine yogurt, lemon zest and coriander. Whisk to combine, and set aside.
In a large mixing bowl combine farro, remaining 1 teaspoon olive oil, 1 teaspoon lemon juice, walnuts, parsley and 1/4 tsp. black pepper.
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.
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...