Eggplant & Roasted Tomato Salad

Prep Time:

15 minutes

Cook Time:

35 minutes


2-3 servings




  • 1 ½ c cherry tomatoes, sliced in half

  • 3-4 small eggplant

  • Extra virgin oil olive for drizzling

  • ¾ c uncooked farro (subsitute brown rice or quinoa)

  • ½ c cooked chickpeas, drained and rinsed

  • 1 clove garlic minced

  • ½ c pine nuts, toasted

  • Big handful of arugula

  • Big handful of torn basil

  • Generous splashes of sherry vinegar

  • Salt & pepper to taste


Step 1

Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they’re shriveled up and golden brown around the edges – about 30-35 minutes, depending on the size of your tomatoes.

Step 2

Bring a pot of salted water to a boil. Add the farro and reduce heat to a high simmer. Cover and cook for 30-40 minutes or until tender. Drain and set aside in a large bowl.

Step 3

Chop the eggplant into 1-inch pieces and place on a paper towel with a few pinches of salt. Let it sit for about 20 minutes. As water releases from the eggplant flesh, pat it dry.

Step 4

In a large skillet, heat a splash of olive oil over medium heat, add the eggplant and cook until it’s tender and golden brown on each side, about 10-12 minutes. Add the chickpeas and garlic halfway through, along with a few pinches of salt and pepper.

Step 5

Add the roasted tomatoes, cooked eggplant and chickpea mixture, pine nuts, arugula and basil to the large bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper (and more sherry vinegar if necessary), to taste.