Inspired by a bobby flay recipe

Ingredients

• 1 1/2 cups farro

• 3 Japanese (baby) eggplants, cut into 1 inch cubes

• 1 small red onion, cut in 4 chunks

• Olive oil, to drizzle over veggies

• Salt and pepper

• 1/2 pint grape tomatoes, sliced in 1/2

• 1/4 cup chopped fresh dill

• 2-3 spring of dill for garnish

1 green onion, chopped. – save dark green slices for garnish and whiter slices for dressing

1/4 Cup balsamic vinegar

1/4 tsp salt

2 tsp Dijon mustard

1/4 tsp black pepper

1/4 Cup chopped dill

1/2 Cup olive oil

Steps:

Set oven to 450 degrees + boil water in a large pan

2. Once water is booming add farro and cook for 10-15 minutes (or according to package) – drain once finished

3. While Farro cook, place eggplant and onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Mix ingredients so vegetables are fully covered and bake for 20 minutes (or until veggies are browned)

4. While vegetables cook, make dressing. Mix all ingredients together except the olive oil. Once all other ingredients are mixed, slowly add olive while while whisking consistently so olive oil does not separate

5. Once vegetables are cooked and farro is fully drained- mix baked vegetables, tomato, farro and dressing. Garnish with dark green onion and dill