Farro Stuffed Eggplants with Pickled Jalapeños and Tahini Yogurt Sauce

I know I’ve said this before, but this may be the best recipe I’ve ever made on WJWE. And it’s not even covered in cheese or Nutella! The harvest festival of Sukkot is this week, so we stuff our faces with seasonal fruits, vegetables, soups and stews like in my Pumpkin Kale Stew. And stuffed foods like my favorite Cheesy Pumpkin Kale Stuffed Peppers as a symbol for a bountiful harvest. These Farro Stuffed Eggplants with Pickled Jalapeños and Tahini Yogurt Sauce have a little a little sephardic inspiration, and use one of my new favorite grains from my Bob’s Red Mill package o fun. Farro! This dish is a little sweet, a little spicy, a little nutty, and a whole lotta delicious.

I just got back from Seattle (I’ll share photos soon!) and had one of these in the freezer. It defrosted perfectly for an easy meal after my flight!

First, preheat the oven to 375 degrees F and make the farro according to the package. 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.

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.

While the eggplants are roasting, chop the scooped eggplant into small pieces. Heat remaining olive oil and add onions and a sprinkle of salt and sauté for 5 minutes. Then add eggplant and garlic and lower heat to medium. Cook 10 minutes more until eggplant is tender, then and turmeric, sumac, cinnamon and pepper and cumin and sauté for 2 more minutes. Stir into farro. Add  almonds and dried cranberries. Scoop into roasted eggplants and roast for 15-20 more minutes until skin is soft and filling heated through.

While the eggplants are roasting, whisk together yogurt, tahini, garlic, lemon juice, olive oil, water, salt and pepper to make tahini sauce.

Top eggplants with tahini sauce, pickled jalapeños and fresh mint. Enjoy!

Farro Stuffed Eggplants with Pickled Jalapeños and Tahini Yogurt Sauce

Amy Kritzer

A healthy Sephardic inspired stuffed eggplant for Fall with cranberries, almonds, farro, and a creamy tahini sauce!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dish, Vegetarian

Cuisine Israeli

Servings 2 -4

Ingredients

  

1x2x3x

• 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

 

• First, preheat the oven to 375 degrees F and make the farro according to the package in water or vegetable stock.
• 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.
• 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.
• 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.
• 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.
• 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.
• While the eggplants are roasting, whisk together yogurt, tahini, garlic, lemon juice, olive oil, water, salt and pepper to make tahini sauce.
• Top eggplants with tahini sauce, pickled jalapeños and fresh mint. Enjoy!

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