Farro Salad with Grilled Eggplant Tomatoes and Onion
Ingredients
- 1 1/2 cups farro
- 3 Japanese (baby) eggplants, halved
- 1 small red onion, peeled, halved, and thickly sliced
- Olive oil, for brushing
- Salt and freshly ground black pepper
- 1/2 pint grape tomatoes, washed and sliced in 1/2
- 1/4 cup chopped fresh dill, plus more for garnish
- Sherry Vinaigrette, recipe follows
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh dill
- 1/2 cup olive oil
Instructions
Farro Salad with Grilled Eggplant, Tomatoes and Onion serves 4 original recipe by Food Network.
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