Eggplant Farro Salad | Recipe Cloud App

Ingredients

• 2 cups water
• 1 cup semi-pearled farro, or about 3 cups cooked farro
• 1 bay leaf
• 1 dried red chile pepper, optional
• 1 teaspoon minced hot green chile such as serrano, optional
• 3/4 teaspoon Aleppo pepper, or more as needed
• 3/4 teaspoon dried mint, preferably spearmint, optional
• 1 1/2 pounds eggplant, cut into 1-inch cubes (about 8 cups)
• 1/2 medium red onion, thinly sliced (less than 1/4 inch)
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/2 cup loosely packed torn fresh mint leaves
• 2 tablespoons white balsamic vinegar or red wine vinegar
• 1/4 cup lightly toasted pine nuts or pepitas