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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


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


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.


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Tonight's recipe


3.25 mile walk

9,913 total steps

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