Farro & Cashew Stuffed Eggplant

Source: Good Housekeeping | Serves: 2 | Time: 30 min


Farro & Cashew Stuffed Eggplant

Changes: used farro instead of bulgar; replaced raisins with currants


Ingredients

1/2 cup farro

1 cup water

1.5 tbsp olive oil, divided

2 cloves garlic, minced

1/4 cup golden #raisins

1/4 tsp curry powder

Pinch of salt

1 medium #eggplant

1/4 cup cashews

Chopped mint for garnish


Instructions

In a small pot, bring water to a boil. Add farro. Reduce heat and cover for 20-25 min or until all water is absorbed.


Meanwhile In a small pan, heat 1/2 tablespoon olive oil on medium. Add garlic, currants, curry powder, and salt. Cook 2 minutes, stirring. Then add to cooked farro along with the cashews.


Meanwhile, cut eggplant in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.


Remove eggplant from oven. Stuff each eggplant slice with farro mixture; garnish with chopped mint.


Journal


Food & Drink

2 cups of coffee

6 glasses of water

1 glass diet sprite

Burrito using last night's leftovers: lentil-mushroom filling, sweet potato nacho sauce, avocado, chopped tomatoes and spinach

Spinach salad with red onion, bell pepper, lentil-mushroom filling, tomato and balsamic

Slice of cheese

Banana

Piece of bread with almond butter and chili hummus

Tonight's recipe


Exercise

3.25 mile walk

9,913 total steps

2 views0 comments

Recent Posts

See All