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!
Turkish Eggplant and Farro Gratin (slightly adapted from Fitness Magazine)
- 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
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.
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 🙂