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Spice-Rubbed Eggplant with Farro and Cranberries

Megan Wolf
Spice-Rubbed Eggplant with Farro and Cranberries: it's what's for dinner!
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Vegetarian
Cuisine Jewish
Servings 4 halves


  • 2 large eggplants halved, tops left intact
  • 4 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 2 cups cooked farro or quinoa
  • 1/3 cup unsweetened dried cranberries or cherries
  • 1/3 cup chopped parsley divided
  • 1/3 cup thinly sliced scallion white and green parts, divided
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice


  • Preheat the oven to 400 degrees F (200 degrees C)
  • To make the eggplant: Place the eggplant halves cut-side up on a nonstick baking sheet. With a sharp knife, score the eggplant diagonally every 1/2 inch, then run the knife down the center of the eggplant. Be sure to only score the flesh of the eggplant; do not pierce through the skin.
  • To make the rub: In a small bowl, combine all of the ingredients for the spice rub. Massage the spice mixture evenly across each of the eggplant halves, being sure to rub it into the flesh. Turn the eggplants cut-side down and roast for 45-50 minutes, or until very soft and cooked through.
  • Mix the farro with cherries and set aside.
  • When the eggplant is cooked, add half of the parsley and half of the scallions to the quinoa, stir to combine and season to taste with salt. Top each eggplant half with equal amounts of the quinoa mixture, then top with remaining parsley and scallion, drizzle with the olive oil and lemon juice and serve immediately.
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