Farro Stuffed Eggplants with Pickled Jalapeños and Tahini Yogurt Sauce
A healthy Sephardic inspired stuffed eggplant for Fall with cranberries, almonds, farro, and a creamy tahini sauce!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Pickled Jalapeños:
- 1/4 cup water
- 1/4 cup distilled white vinegar
- 1 tablespoons white sugar
- 1 teaspoon kosher salt
- 1 clove garlic (crushed)
- 4 large jalapeño peppers (sliced into rings)
- Stuffed Eggplants:
- 1 1/4 cups cooked farro
- 2 baby eggplants
- 2 tablespoons extra virgin olive oil (divided)
- 1/2 while onion (small diced)
- Salt
- 2 cloves garlic (minced)
- 1 teaspoon tumeric
- 1 teaspoon sumac
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cumin
- 1/2 cup thinly sliced almonds
- 1/2 up dried cranberries
- Yogurt Tahini Sauce:
- 1 cup Greek yogurt (whole milk is best)
- 3 tablespoons tahini
- 2 cloves garlic (minced)
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water (or more to reach desired thickness)
- Salt and pepper to taste
Instructions
- 1
First, preheat the oven to 375 degrees F and make the farro according to the package in water or vegetable stock.
- 2
While it’s cooking, quick pickle the jalapeños. Combine water, vinegar, sugar, salt, and garlic in a small saucepan over high heat. Bring the mixture to a boil, then add in jalapeños and remove from heat. Let them cool for 10 minutes.
- 3
Meanwhile, cut the eggplants in half lengthwise. Use a knife to cut around the edges leaving 1/3 inch of eggplant around the edge, careful not to cut through the skin. Use a spoon or melon baller to scoop out the eggplant flesh. Drizzle eggplant with 1 tablespoon olive oil and sprinkle salt and then place on a foil lined baking sheet flesh side up. Roast for 15 minutes.
- 4
While the eggplants are roasting, chop the scooped eggplant into small pieces. Heat remaining 1 tablespoon olive oil and add onions and a sprinkle of salt and sauté for 5 minutes.
- 5
Then add eggplant and garlic and lower heat to medium. Cook 10 minutes more until eggplant is tender, then and turmeric, sumac, cinnamon, pepper and cumin and sauté for 2 more minutes.
- 6
Stir into farro. Add almonds and dried cranberries. Adjust with salt to taste. Scoop into roasted eggplants and roast for 15-20 more minutes until skin is soft and filling heated through.
- 7
While the eggplants are roasting, whisk together yogurt, tahini, garlic, lemon juice, olive oil, water, salt and pepper to make tahini sauce.
- 8
Top eggplants with tahini sauce, pickled jalapeños and fresh mint. Enjoy!