Sicilian Farro Salad with Eggplant | Ricotta Grain Bowl

Preheat the oven to 200 °C. Wash the eggplant, cut it into 1.5–2 cm cubes, and place them on a baking sheet lined with baking paper. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt, freshly ground black pepper, and the minced garlic. Roast for 20–25 minutes until golden brown and tender.

In the last 10 minutes of roasting, add the halved cherry tomatoes to the baking sheet next to the eggplant so they lightly caramelize.

Meanwhile, rinse the farro, bring it to a boil in plenty of lightly salted water, and simmer over medium heat until tender yet pleasantly chewy (al dente, approx. 20–25 minutes). Drain and let cool until lukewarm.