Ingredients

• 1 cup Organic Farro
• 3 cups Water
• 1 cup Eggplant cubed, cut into 1/2-inch cubes
• 1 Oil for frying
• Salt as needed
• ½ cup Red Onion diced
• 1 cup Tomatoes seeded and diced
• 1 ½ cups Cucumbers seeded and diced
• ¼ cup Lemon Juice
• 2 Tbsp Olive Oil
• ½ cup Parsley chopped
• ¼ cup Mint chopped
• ¼ cup Dill chopped

Instructions

1. Prepare farro using the direct or quick-cooking method. Drain and let cool.
2. Cut eggplant into ½-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry.
3. Heat ½ inch oil in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.
4. When cool, toss farro with vegetables, lemon juice, olive oil and herbs. Serve chilled or at room temperature.