Blog Meal Plan Farro with Corn, Walnuts, Prunes and Baked Eggplant Farro with Corn, Walnuts, Prunes and Baked Eggplant

Farro with Corn, Walnuts, Prunes and Baked Eggplant

Name: Farro with Corn, Walnuts, Prunes and Baked Eggplant
Prep time: 40 min
Cook time: 40 min
Yield: 1 serving
Ingredients: Eggplant - 200 g; Lemon juice - 30 ml (2 tbsp); Tahini - 20 g (4 tsp); Corn - 100 g (0.6 cup); Walnut - 20 g; Prune - 20 g; Greens - 5 g (1 tbsp); Farro - 50 g

40 min Vegan (Plant diet) Lunch Dairy freeHigh proteinLactose free

653

Calories

26.8g

Protein

12.4g

Fat

108.1g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Eggplant - 200 g
Lemon juice - 30 ml (2 tbsp)
Tahini - 20 g (4 tsp)
Corn - 100 g (0.6 cup)
Walnut - 20 g
Prune - 20 g
Greens - 5 g (1 tbsp)
Farro - 50 g

How to make:

Boil farro
Steam corn or put it in boiling water for 5-7 minutes. Mix with farro
Add finely chopped, pre-soaked walnuts and prunes, mix together. Season with spices and lemon juice to taste
Preheat the oven to 350-400 °F. Wash and slice eggplant, add spices to taste. Put it to the oven for 10 minutes, then remove and add tahini. When serving, garnish with greens