I threw this combo together after chatting to a friend about what to make with left-over aubergines. The idea to combine them with farro – an ancient variety of wheat – and coriander came from a big salad I’d made for a recent wine tasting/picnic. I also had a few pickled lemons that needed using up and thought they’d go nicely with a chewy, robust sort of grain that could take a piquant dressing.
Ingredients (serves 4 as a main course; 8 as an accompaniment)
2 large aubergines
2 tbsp olive oil
Spring onions – a bunch
Rocket – I use about half a 70g packet
Olives – I use half a tub of couchillo olives
3-4 pickled/preserved lemons
Coriander – 28g bag
Garlic – 1-2 large cloves
1 tbsp olive oil
1 tbsp apple cider vinegar
Preheat the grill on full
- Start off by grilling the aubergines. Cut the stalk off and slice them vertically into 4-5 slices, around ½ a cm thick.
Pour the olive oil into a little dish, add a good pinch of salt, and brush each aubergine – on both sides – with the oil. Grill on each side until golden brown.
- Meanwhile, cook the farro in lots of boiling water, in accordance to the packet instructions.
- Make the dressing whilst the farro is boiling: crush or finely chop the garlic and then whisk up with the olive oil, apple cider vinegar, lemon/lime juice and salt and black pepper.
- When the farro is cooked, drain off the water immediately and transfer to a large bowl. Pour the dressing over and stir well.
Slice the spring onions and throw them in. Once the aubergine is cooked, cut each slice up into small pieces and add them too, along with the olives.
- For the pickled lemons, slice each one in half and discard the lemony pulp and any seeds. Cut the skin into little slivers and stir into the farro.
- Just before you are ready to eat, stir in the rocket and shredded coriander leaves. Enjoy warm or cold.