Did you know that eggplant is a summer vegetable?! That was news to me when I went to the farmers’ market last week but yep, peak season is July to early October. I’m trying to eat more seasonally (read more about why below) so I grabbed an eggplant and started thinking up ideas.
Here’s what I came up with: a hearty farro salad starring flavor-packed roasted eggplant and another seasonal favorite, grape tomatoes, for a pop of freshness. Chopped almonds add some crunch, chickpeas make it more filling, and a bit of goat (or feta) cheese always lends a nice tangy bite.
And to give the salad a refreshing summery flavor, I topped it off with a creamy lemon-tahini dressing (which would be tasty on pretty much anything, by the way).
Why Seasonal Produce Can’t be Beat
A few years ago, I probably would have struggled to list off a fruit or vegetable and its season (other than apples and pumpkin in the fall of course, because #basic). Even though I was cooking a lot of healthy food, seasonality just wasn’t something I paid attention to. I figured if the produce was for sale and looked good (and wasn’t crazy expensive), why not buy it?
What I now understand is that, just like with all of our food, it’s important to think about the source of fruit and vegetables. If I buy grapes from Argentina when I’m in New York, those grapes have traveled really far to get to me — which means that they’ve lost a lot of their flavor and nutrients in transit (not to mention the environmental impact of all that traveling).
Sidenote: This is also why I love frozen produce — it’s packed at peak ripeness so it’s often better quality than the fresh but out-of-season option.
How to Find It
So when I see beautiful, fresh eggplants from an NY farmer, I’m going to come up with something delicious to make! Obviously shopping at a farmers’ market is the easiest way to enjoy local, in-season produce, but you can also check the origin if it’s listed on the signs at the store and of course, Google it. Signing up for a CSA in your area would be a great idea, too!
For a monthly guide on what’s in season, plus some awesome recipes to go along with each, check out Cookie + Kate.
P.S. New to Farro?
I’ve been on a big kick with farro lately — it has a slightly nutty taste and a chewy texture that makes it perfect for make-ahead dishes. I always grab the Whole Foods Italian Farro when it’s in stock (apparently I’m not the only fan) because it cooks in just 10 minutes. But other kinds will work, too — I also like Bob’s Red Mill — just give yourself a bit more time.
Lemon-Tahini Farro Salad with Roasted Eggplant & Tomato
Ingredients
- 1 large eggplant (about 1 lb.) with smooth, firm skin
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider (or white wine) vinegar
- 1 tsp pure maple syrup or honey
- ¼ tsp ground cumin
- 1 tsp paprika
- 2 large garlic cloves, pressed (or chopped)
- kosher salt or sea salt
- 1 cup dry Whole Foods Organic Italian Farro*
- 1 cup grape or cherry tomatoes, halved
- ½ cup crumbled goat or feta cheese
- ½ cup roasted almonds, roughly chopped
- ½ cup chickpeas (garbanzo beans), drained & rinsed - optional
- handful fresh herbs (I used basil), roughly chopped - optional
Lemon-Tahini Dressing
- 2 tbsp tahini
- 2 tbsp fresh lemon juice (from 1 lemon)
- zest from 1 lemon - optional
- 1 tsp pure maple syrup or honey
- ¼ tsp ground cumin
- freshly ground pepper
- sea salt (about ¼ tsp)
- 2-3 tbsp water
Instructions
- Preheat oven to 400 F. Slice off and discard the ends of the eggplant and then cut into 1-inch pieces (they will shrink when cooked). In a large mixing bowl, whisk together olive oil, vinegar, maple syrup, cumin, paprika and garlic. Add the eggplant and toss until evenly coated using a spatula or large spoon. Line a large baking sheet with a silicone mat or parchment paper; spread eggplant evenly and sprinkle with kosher or sea salt. Roast at 400 F for 30 minutes or until tender and slightly browned, stirring every 10 minutes or so.
- Meanwhile, add farro and 2 cups water to a small saucepan. Bring to a boil and then reduce heat to low, cover and cook for 10 minutes. Drain any excess water and then steam, covered, for about 5 minutes. Fluff with a fork and set aside. [See note below if using a different kind of farro.]
- In a mixing cup or small bowl, use a fork to whisk together tahini, lemon juice and zest (if using), maple syrup, cumin, several grinds fresh pepper, and salt. Add warm water 1 tablespoon at a time until dressing reaches desired consistency (tahini will thicken when combined with lemon juice). Add more seasonings or syrup to taste.
- In the large mixing bowl, mix together the farro, eggplant, tomatoes, goat cheese, almonds, and chickpeas and herbs, if using. Drizzle in the dressing and mix again (you probably won’t need all of it - I like to have the salad with fresh greens so I save some dressing). Serve warm or cold. Salad will keep in the fridge for 4-5 days.
Notes
As always, I’d love to hear from you in the comments below if you try it!
Leave a Reply