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Home » Vegan Main Dishes » Farro & Eggplant with Sun-Dried Tomato Pesto

Farro & Eggplant with Sun-Dried Tomato Pesto

Published: May 29, 2020 · Updated: Aug 25, 2020 · This post may contain affiliate links.

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farro salad being served on a black plate
vegan farro salad on a plate
Farro and Eggplant with Sun-Dried Tomato Pesto
Farro and Eggplant with Sun-Dried Tomato Pesto
Farro and Eggplant with Sun-Dried Tomato Pesto
Farro and Eggplant with Sun-Dried Tomato Pesto
Farro and Eggplant with Sun-Dried Tomato Pesto
Farro and Eggplant with Sun-Dried Tomato Pesto
Farro and Eggplant with Sun-Dried Tomato Pesto

This hearty farro recipe is a surefire crowd-pleaser. Farro is tossed with a zesty sun-dried tomato and walnut pesto and pan-fried eggplant. It cooks up in just 30 minutes and can be enjoyed warm or cold, so it’s great for meal prep. And it’s 100% vegan too!

farro with sun dried tomato paste

Jump to:
  • What is farro?
  • How to Make Farro
  • Tips & Tricks
  • Variations
  • More Recipes
  • Recipe

If you’re new to the world of farro – prepared to be amazed. This delicious grain is perfect for cooking up a hearty, healthy vegan dinner that the whole family will love.

In this recipe, farro teams up with one of my own favorite ingredients – sun dried tomatoes – for an insanely good sun dried tomato pesto.

Toss it all with some fresh eggplant- and you have a flavorful meal that’s ready in just 30 minutes!

And because this farro can be served hot or cold, it also makes a great packable vegetarian lunch.

This farro recipe is:

  • Packed with flavor from a zest sun-dried tomato pesto sauce.
  • Vegan
  • Vegetarian
  • Ready in 30 minutes!

While you’re here, don’t forget to join the 5-Day Veggie Challenge. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!

farro being served with sun dried tomato pesto on a green plate

What is farro?

Farro is an ancient grain that is packed with fiber, protein, and antioxidants. It’s a great healthy replacement for refined grains such as rice and pasta – but every bit as delicious.

How to Make Farro

  1. Boil the farro 15-20 minutes, until al dente. (Check the package directions, as cook time can vary by brand.)
  2. Combine sun dried tomatoes, walnuts, parsley, garlic, olive oil, salt, and lemon juice in a food processor to form the sun dried tomato pesto.
  3. Fry eggplant slices for 3-5 minutes per side, until golden brown.
  4. Combine the farro, sun dried tomato pesto, and eggplant.
  5. Serve warm or cold.

Scroll down for the full printable recipe with measurements and detailed instructions.

farro with eggplant and sun dried tomato pesto, topped with a sprig of parsley

Tips & Tricks

Meal prep it!

This farro can be kept in the refrigerator for 2-3 days, and can be served hot or cold. It’s a perfect recipe for for vegan meal prep.

Freeze Extra Pesto

This pesto is totally delicious and you’ll be wanting to try it in all kinds of vegan pasta recipes. Make extra, freeze it in an ice cube tray (these silicone ones work best), and you’ll have fresh sun dried tomato pesto ready for months!

Food Processor Alternatives

I used my food processor to whip up the pesto in this recipe. But if you don’t have one, you can also use a high speed blender or even an old-fashioned mortar and pestle.

farro with sun dried tomato pesto, being served on a black plate

Variations

Switch up the Sauce

This farro recipe works really well with all types of sauces. You can use a more traditional pesto recipe, this fun carrot top pesto, your favorite marinara sauce, or even a creamy vegan alfredo.

And if you have a nut allergy, be sure to check out this nut-free pesto sauce!

Mix up the Veggies

Try adding your own favorite veggies based on what’s in season. It works well with sauteed zucchini or mushrooms. Or toss in some fresh tomatoes.

Add Some Cheese

If you’re not concerned with keeping this recipe vegan, then bring on the cheese! This farro is delicious with a sprinkle of parmesan cheese or topped with some crumbled feta.

farro salad on a green plate with a fork and a cloth napkin

More Recipes

If you love this recipe, you might like these other delicious recipes:

  • Eggplant Tahini Kebabs
  • Miso Glazed Eggplant
  • Sun Dried Tomato and Feta Dip
  • Tortellini with Sun Dried Tomatoes

Recipe

Farro and Eggplant with Sun-Dried Tomato Pesto

Farro and Eggplant with Sundried Tomato Pesto

A hearty vegan salad with zesty sun-dried tomato and walnut pesto and pan-fried eggplant. Cooks in 30 minutes and good for meal prep. Can be enjoyed warm or cold. Works as a main meal or side salad.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Italian
Keyword: farro recipe, farro with sun dried tomatoes, how to cook farro
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 1305kcal
Author: Delicious Everyday
2 servings

Ingredients

  • 1 cup farro dry
  • 2 eggplants medium, sliced into ½” thick half moons
  • 3 tbsp olive oil

Sun Dried Tomato Pesto

  • ¾ cup sun dried tomatoes sliced
  • ¾ cup walnuts halved
  • ¾ cup parsley leaves fresh
  • 4 cloves garlic
  • ½ tsp salt
  • ¼ cup olive oil
  • 2 tbsp lemon juice
US Customary – Metric

Special Equipment

  • Food Processor

Instructions

  • Cook the farro according to package instructions. (This can vary slightly by brand.)
  • Combine all the pesto ingredients in a food processor and blend for 3-4 minutes, until it forms a thick paste.
  • Heat 3 tbsp of olive oil in a large frying pan over medium-high heat.
  • Add eggplant slices to the pan, in a single layer.
  • Fry for 2-3 minutes, until lightly browned. Flip the pieces and cook the other side for 2-3 minutes, stirring occasionally.
  • Remove from pan when pieces are browned on both sides and slightly soft.
  • Toss the cooked farro with the sun-dried tomato pesto. Gently fold in the cooked eggplant.
  • Serve hot or cold.

Notes

Note: This farro can be kept for 2-3 days in the fridge. It’s also delicious served with parmesan cheese, if a vegan recipe is not required.

Nutrition

Calories: 1305kcal | Carbohydrates: 138g | Protein: 28g | Fat: 80g | Saturated Fat: 10g | Sodium: 717mg | Potassium: 3085mg | Fiber: 38g | Sugar: 34g | Vitamin A: 2361IU | Vitamin C: 64mg | Calcium: 201mg | Iron: 10mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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