Farro filled Eggplant

Farro is not a grain I grew up eating, but is one that I certainly love now. It is high in fiber and contains more protein than quinoa. While farro does contain gluten, it is a low gluten grain, which I appreciate as I try to limit my gluten intake. Farro has a relatively mild flavor, which combines nicely with the sundried tomatoes, spinach and eggplant in this recipe. If you haven't given farro a try yet, this recipe is a great place to start! 

Farro Filled Eggplant

• 1 Eggplant
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 Tablespoon grapeseed oil
• 1/4 cup sundried tomatoes, julienned
• 1 cup uncooked farro
• 3 cups vegetable stock (may need to add more)
• 5 oz fresh spinach, chopped
• 1 Tablespoon fresh basil, chopped
• pinch of salt
• Optional freshly grated parmesan cheese

1. Preheat oven to 375
2. If your sundried tomatoes are not packed in oil, soak them in hot water for 5 minutes. Drain once soaked.
3. In a large skillet, heat oil over medium heat. Saute shallots for about 3 minutes. Add garlic and cook for about 2 minutes more. 
4. Add farro to the pan and cook for about 1 minute, allowing the farro to get toasty. 
5. Add sundried tomatoes and vegetable stock to the pan. Stir well, cover, and reduce heat to low. Let the farro cook for about 40-45 minutes. You  may need to add more stock to allow the farro to get tender.
6. While farro is cooking, cut eggplant lengthwise. Scoop out the inside of the eggplant leaving about a 1/4. Chop the eggplant that you removed. 
7. Once farro is tender, add spinach, basil, and eggplant. Stir well. Allow basil and spinach to wilt and remove from heat. Add salt to taste. Note: adding eggplant at this point will allow it to cook in the oven without getting mushy.
8. Spoon mixture into the eggplant "shells." Place in oven and bake for 20-25 minutes. 
9. If using cheese, sprinkle on top of eggplant and allow it to melt a few minutes before removing from the oven