Farro Stuffed Eggplant

Earth and Flesh, Slowly Baked

There is something almost meditative about eggplant — the way it yields under heat, collapsing into something soft and abundant that it never quite promised from the outside. Stuffed and baked, it becomes a vessel for patience itself. Farro brings its own quiet depth here, earthy and a little chewy, grounded in the kind of grain that asks nothing of you but time. This is a dish that belongs to slow afternoons and unhurried tables.

Ingredients

• 1 pkg. Alessi Porcini Mushroom Farro
• 2 small eggplants, cut in half
• 4 tablespoons Alessi Extra Virgin Olive Oil
• Alessi Sea Salt to taste
• 4 tablespoons grated Parmesan Cheese
• 4 teaspoons Alessi Pine Nuts

Instructions

1. Prepare farro according to pkg instructions.
2. Cut eggplant in half lengthwise and hollow out the middle.
3. Place on a foil lined baking pan, skin side down, drizzle with olive and sprinkle with sea salt.
4. Bake in a 350 degree oven about 25 -30 minutes or until form tender.
5. Scoop prepared farro into eggplant halves, sprinkle with grated Parmesan cheese and serve.
6. Sprinkle toasted pine nuts over cheese.