dinner

Roasted Eggplant and White Bean Ragout with Za'atar-Crusted Feta and Toasted Farro

Name: Roasted Eggplant and White Bean Ragout with Za'atar-Crusted Feta and Toasted Farro
Ingredients: 19 g Farro, pearled, dry, raw; 64.1 g Beans, white, mature seeds, raw (rehydrated/cooked); 180g Eggplant, raw, cubed; 79.6 g Cheese, feta, whole milk, crumbled; 100g Tomatoes, grape, halved; 60g Shallots, raw, minced; 55g Artichoke hearts, canned; 0.9 tbsp Za'atar seasoning

Nutrition

764

kcal

Calories

38.7

Protein

85.8

Carbs

25.300000000000004

Fat

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Ingredients(8)

Farro, pearled, dry, raw19 g

Beans, white, mature seeds, raw (rehydrated/cooked)64.1 g

Eggplant, raw, cubed180g

Cheese, feta, whole milk, crumbled79.6 g

Tomatoes, grape, halved100g

Shallots, raw, minced60g

Artichoke hearts, canned55g

Za'atar seasoning0.9 tbsp

Instructions

Preheat oven to 400 deg F (200 deg C).

Cook the farro in boiling salted water for 25 minutes until tender yet chewy; drain and set aside.

Toss cubed eggplant and grape tomatoes with a splash of olive oil, salt, and half the shallots on a sheet pan. Roast for 20 minutes until the eggplant is golden brown and creamy.

In a skillet, sauté the remaining shallots and artichoke hearts. Add the cooked white beans, the roasted vegetable mixture, and a splash of water to create a loose, savory ragout. Simmer for 5 minutes.

Press the feta into the za'atar spice blend to coat it thoroughly. Place the coated feta in the oven for 5 minutes until just softened.

To plate, spoon a generous portion of the farro into a shallow bowl. Top with the warm white bean and eggplant ragout. Finish by placing the za'atar-crusted feta in the center, allowing the aromatics to perfume the dish. Serve warm.