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    Home » Recipes » Vegan Main Dishes

    Farro & Eggplant with Sun-Dried Tomato Pesto

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

    Jump to Recipe Print Recipe
    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 here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.

    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 2 votes
    Print Pin Save Saved!
    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 (Estimated)

    Calories: 1305kcalCarbohydrates: 138gProtein: 28gFat: 80gSaturated Fat: 10gSodium: 717mgPotassium: 3085mgFiber: 38gSugar: 34gVitamin A: 2361IUVitamin C: 64mgCalcium: 201mgIron: 10mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegan Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

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    Nicole - Vegetarian Food Blogger

    Nicole 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

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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