Turkish Eggplant and Farro Gratin

This recipe totally took me by surprise! I mean, based on the picture in Fitness magazine it looked good and all, however, I wasn’t prepared for exactly how delicious it was! Even if you are not an eggplant fan, please give this recipe a try…it won’t disappoint!

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Turkish Eggplant and Farro Gratin (slightly adapted from Fitness Magazine)

Ingredients:

  • 1 1/2 cups water
  • 1/2 cup farro
  • 2 teaspoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium eggplant, diced
  • 1/2 pound lean ground chicken
  • 1 14-ounce can diced tomatoes
  • 1/4 cup raisins
  • 3 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 large egg
  • 1 large egg white
  • 1/2 cup crumbled feta
  • Salt and pepper to taste

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Instructions:

Preheat oven to 400 degrees and coat baking dish with cooking spray. Cook farro according to package instructions (mine said to rinse farro then bring water & farro to a boil and let cook for approx. 20 minutes) then set aside in large bowl. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and eggplant; saute for 12 minutes. Stir mixture into farro.

Add chicken to skillet and cook over medium-low heat, stirring to break up meat. Stir in tomatoes, raisins, garlic, cinnamon and oregano. Cook approximately 3 minutes over medium heat. Remove from heat and season with salt and pepper to taste.

Whisk egg and egg white in a small bowl. Stir into farro mixture, then stir in chicken & tomato mixture. Spoon into prepared dish. Sprinkle top with feta. Bake 20 minutes then let rest 5 minutes before serving.

Note: The original recipe called for brown rice instead of farro. I didn’t have any on hand so I went with the farro instead.

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With this meal I served a simple salad of arugula, beets and feta. I drizzled a little olive oil on it and a touch of salt and pepper and called it good 🙂

Enjoy!

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