Farro and eggplant with sundried tomoto pesto

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Step 1

Cook the farro according to package instructions. (This can vary slightly by brand.)

Step 2

Combine all the pesto ingredients in a food processor and blend for 3-4 minutes, until it forms a thick paste.

Step 3

Heat 3 tbsp of olive oil in a large frying pan over medium-high heat.

Step 4

Add eggplant slices to the pan, in a single layer.

Step 5

Fry for 2-3 minutes, until lightly browned. Flip the pieces and cook the other side for 2-3 minutes, stirring occasionally.

Step 6

Remove from pan when pieces are browned on both sides and slightly soft.

Step 7

Toss the cooked farro with the sun-dried tomato pesto. Gently fold in the cooked eggplant.

Step 8

Serve hot or cold.