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Stuffed Eggplant
Italian-inspired, this vegetarian entree is packed with umami flavors and ancient grains.
2 Markon First Crop Eggplants, halved
1 Tbsp. olive oil
2 cups farro, cooked
1 cup Markon First Crop Asparagus, grilled and chopped
1 cup Markon First Crop Mushrooms, grilled and chopped
1 tsp. kosher salt
1/2 tsp. pepper
1 cup Markon First Crop Cherry Tomatoes, quartered
1/2 cup Mozzarella balls, quartered (optional: seasoned with cracked black pepper and Markon First Crop Basil)
Edible petals (optional)
Remove the majority of flesh from each eggplant half. Brush with oil and grill filling and skins; reserve skins, but chop eggplant filling into cubes.
Toss cooked faro with grilled asparagus, mushrooms, the eggplant filling, salt, and pepper. Use this mixture to fill each eggplant half. Top with quartered tomatoes and Mozzarella cheese. Garnish with edible flower petals if desired.
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