Recipes : Farro Salad with Grilled Eggplant, Tomatoes and Onion : Food Network

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Farro Salad with Grilled Eggplant, Tomatoes and Onion
Recipe courtesy Bobby Flay

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

Directions
Cook farro in a large pot of boiling salted water until just tender,
about 15 minutes. Drain well and place in a large bowl.

Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and
season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through.

Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with
the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with
additional dill. Best served at room temperature.

Ingredients
Sherry Vinaigrette:

Directions
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

Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk
in the oil until emulsified.