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5.0 from 3 votes

Eggplant Farro Salad

A delicious and simple farro salad made with sauteed eggplant, fennel seeds, bitter chicory leaves and topped with Prosciutto, pine nuts and shavings of Parmigiano. Served with a simple and tangy dressing it’s the perfect mix of salty and sweet.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 466 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 1 cup (200g) farro or pearl barley (raw, uncooked)
  • 1 medium eggplant
  • 1 teaspoon fennel seeds
  • 1 garlic clove
  • 1 head Chicory (leaves removed, washed and dried)
  • 1 large handfuls (30g) arugula (rocket)
  • pine nuts for topping
  • Parmigiano for topping
  • 8 lices prosciutto
  • olive oil
  • salt
Dressing
  • 3 teaspoons red wine vinegar
  • 1 teaspoon honey
  • 1 squeeze lemon
  • 4 tablespoons olive oil
  • salt and pepper to season

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil and salt it well. Add the farro and cook according to packet instructions until cooked through. A lot of brands vary but we cook ours for 18-20 minutes. Drain and let it cool.
  2. While the farro is cooking, cut the eggplant into small cubes. Add 2 tablespoons of olive oil to pan on a medium heat. Once hot add the eggplant and sauté.
  3. When the eggplant start to soften add the garlic, fennel seeds and a good pinch of salt and continue sautéing until the eggplant is soft and cooked through, set aside.
  4. To make the dressing, add 3 teaspoons of red wine vinegar to a small bowl with 1 teaspoon of honey, 4 tablespoons of olive oil and 1 squeeze of lemon juice. Whisk everything together until well combined. Add a pinch of salt and pepper and stir.
  5. Add the cooked farro and eggplant mixture to a large mixing bowl. Add the chicory leaves and a large handful of rocket toss to combine.
  6. Add 3/4 of the dressing and toss to combine.
  7. Divide the salad into serving bowls and top each bowl with a 2 slices of torn prosciutto crudo, shavings of Parmigiano Reggiano and a sprinkling of pine nuts. Drizzle over a little more dressing and serve.

Notes

  • Eggplant alternative - you can swap the eggplant (aubergine) for zucchini or even squash depending on what is in season. Just make sure to cook the squash for longer until soft.
  • Other nuts that work well - instead of pine nuts you could use walnuts, hazelnuts or pistachios.
  • Add burrata - burrata is also a delicious addition
  • Add sun-dried tomatoes - these add another delicious pop of flavour and go really well if you're adding burrata too!
  • Leftovers - leftover salad will keep well in the fridge for 2-3 days.
  • Eggplant alternative - you can swap the eggplant (aubergine) for zucchini or even squash depending on what is in season. Just make sure to cook the squash for longer until soft.
  • Other nuts that work well - instead of pine nuts you could use walnuts, hazelnuts or pistachios.
  • Add burrata - burrata is also a delicious addition
  • Add sun-dried tomatoes - these add another delicious pop of flavour and go really well if you're adding burrata too!
  • Leftovers - leftover salad will keep well in the fridge for 2-3 days.

Nutrition Information

Calories 466kcal (23%) Carbohydrates 55g (18%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.02g Cholesterol 11mg (4%) Sodium 162mg (7%) Potassium 876mg (25%) Fiber 16g (64%) Sugar 7g (14%) Vitamin A 2731IU (55%) Vitamin C 15mg (17%) Calcium 124mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 466

% Daily Value*

Calories 466kcal 23%
Carbohydrates 55g 18%
Protein 11g 22%
Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 0.02g 1%
Cholesterol 11mg 4%
Sodium 162mg 7%
Potassium 876mg 19%
Fiber 16g 64%
Sugar 7g 14%
Vitamin A 2731IU 55%
Vitamin C 15mg 17%
Calcium 124mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.