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!