Veggie Power: Farro and Roasted Eggplant Recipe

Look at any bodybuilder’s meal plan and you’re going to notice the same three or four carb sources popping up over and over again: rice, sweet potatoes, quinoa, and oatmeal. That’s not just limiting from a palate standpoint; this list ignores one of the most protein-rich grains on the planet, an ancient grain called farro. Farro is a form of wheat with a rich, nutty taste and packs 12 grams of protein per cup, not to mention 8 grams of fiber. In this recipe, I pair it with roasted eggplant for a satisfying dish that can stand on its own as a vegetarian option or be paired with a lean meat of your choice for an extra shot of muscle-building protein.

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>6 eggplant</li>
                                            <li>2 cups farro</li>
                                            <li>2 ½ tbsp extra-virgin olive oil</li>
                                            <li> salt and pepper </li>
                                            <li>1 clove garlic</li>
                                            <li>4 oz  low-sodium vegetable broth </li>
                                            <li>1 cup red onions, diced</li>
                                            <li>1 cup yellow peppers, diced</li>
                                            <li>1 cup red peppers, diced</li>
                                            <li>1 cup asparagus, blanched</li>
                                            <li>1 cup balsamic vinegar</li>
                                            <li>1 bunch parsley, chopped</li>
                                            <li>1 tsp honey</li>
                                            <li>6 oz crumbled goat cheese</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>FOR EGGPLANT: Preheat oven to 350°. </li>
                                    <li>Cut eggplant in half lengthwise; trim off the rounded back so the eggplant can sit flat on a plate. </li>
                                    <li>Drizzle lightly with olive oil (about 1⁄2 tbsp) and season with salt and pepper. </li>
                                    <li>Place in a sauté pan over medium heat and grill on each side, 2–3 minutes.</li>
                                    <li>Place on a sheet pan and finish in oven for 15–20 minutes until tender.</li>
                                    <li>FOR FARRO: Place farro in a saucepan, and toast for one minute over medium-high heat. </li>
                                    <li>Add garlic, bay leaf, and vegetable stock and bring to a simmer.</li>
                                    <li>Turn heat down to low-medium; allow to cook for 25–30 minutes until tender. Strain any excess liquid; set aside. </li>
                                    <li>In a separate pan over medium-high heat, add 2 tbsp olive oil, onion, yellow and red peppers.</li>
                                    <li>Sauté until onions are translucent; add asparagus and farro. </li>
                                    <li>Deglaze pan with vegetable stock and continue to cook for two minutes to allow farro to absorb liquid. Finish with chopped parsley and set aside.</li>
                                    <li>FOR BALSAMIC REDUCTION: Pour balsamic vinegar into a small pot. Heat until it is reduced by two thirds. </li>
                                    <li>Take off heat and stir in honey. Let cool to room temperature.</li>
                                    <li>FOR PLATING: Place grilled eggplant on the center of the plate with farro mixture on top. </li>
                                    <li>Garnish with balsamic reduction around plate and top with goat cheese.</li>

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