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Farro with Curried Aubergine

This Farro with Curried Aubergine is part salad, part main meal and all healthy.  The farro is nutty and chewy and the curried aubergine is silky and robust in flavour. 

Farro with Curried Aubergine

Farro is an ancient variety of wheat and a grain I only very recently started to experiment with. I don’t know why i waited so long! it is lovely in soup and is perfect for bulking it out to add bite and turn it into a more substantial meal. Farro is also a fantastic partner to any roast vegetable. Despite being very healthy it is hearty, delicious and filling. 

Do you ever have days where you have no energy? It has been a while for me but today my legs are shaky and I just want to lie down. On days like this, I make really simple meals like this faro with curried aubergine! I can’t deal with being in the kitchen. Initially I had plans to make a raw banoffee pie too but I don’t think I will manage. My 5 year old son was quite ill yesterday. He just very suddenly went down and said he needed to lie down and wanted me next to him. He was crying LOADS which is very unlike him.  He also had a banging headache and didn’t want anyone to talk and wanted the curtains drawn. As well as the headache, he had stomach pain too. He just ended up falling asleep and was fine when he woke up. 

So today, the family will be eating another healthy vegetarian meal. I really enjoy vegetarian food and I can see myself becoming a fully fledged vegetarian at some point in my life. The more I read about meat, the more I want to cut it out completely. Also the more delicious veg meals I taste, the more I prefer the flavours to meat! Something like this beautiful farro and aubergine is such a lovely meal. I sometimes add labneh to it and It compliments the dish perfectly! I would quite happily eat it on a weekly basis. Anyway here is the recipe for it!

Farro with Curried Aubergine

Cook Time: 35 minutes

Total Time: 35 minutes

Yield: 4


  • 150g Farro
  • 500 ml Water
  • 1 tbsp Apple Cider Vineger
  • 1 tsp Tomato Puree
  • 1/2 tsp Salt
  • 1 Sprig Thyme
  • 1 tbsp Olive Oil
  • Aubergine
  • 1 Aubergine Sliced into 1/2 inch rounds
  • 1 Red Onion sliced finely into rings
  • 2 tbsp Oil
  • 1 tsp Garlic
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1 tbsp Curry Powder
  • Salt and Pepper


  1. Place the farro in a medium pan with water, vinegar, tomato puree, salt and thyme.
  2. Bring to the boil, the simmer for 30 minutes.
  3. Add more water if it is getting too dry.
  4. Sieve the farro and remove the thyme.
  5. Aubergine
  6. Pop the aubergine and the onion on baking tray.
  7. Drizzle with olive oil, sprinkle with garlic, cumin. paprika. curry powder and salt and pepper.
  8. Bake for 35 minutes (Turn midway) until the aubergine has softened.
  9. Combine the farro with the aubergine in a small bowl. Serve with labneh if you like!
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