The best vegetarian protein you’re not eating.
3 tbsp extra-virgin olive oil
Salt and pepper
2 cups farro
2 cloves garlic
1 bay leaf
5 cups low-sodium vegetable stock
1 cup balsamic vinegar
1 tsp honey
1 cup red onions, diced small
1 cup red peppers, diced small
1 cup yellow peppers, diced small
1 cup asparagus, blanched
4 oz low-sodium vegetable broth
1 bunch parsley, chopped
6 oz goat cheese, crumbled
1 Preheat oven to 350°.
2 Cut eggplant in half lengthwise and trim off enough of the rounded sides to allow sliced eggplant to sit firmly, faceup, on a plate. Drizzle with olive oil and season with salt and pepper.
3 On a grill or in a broiler, grill eggplant on both sides and place on a sheet pan. Finish in oven for 15–20 minutes, until tender; remove and let cool.
1) In a heated saucepan, add 2 tbsp olive oil and farro. Toast for 1 minute.
2) Add garlic, bay leaf, and vegetable stock and bring to a simmer. Turn heat down low and allow farro to cook for 25–30 minutes, until slightly tender.
3) Strain excess liquid from cooked farro and spread farro out on a sheet pan to cool.
1) In a small pot over medium heat, slowly reduce balsamic vinegar by two-thirds.
2 Remove reduction from heat and stir in honey. Allow to cool to room temperature
1) Heat a large sauté pan over medium-high heat and add 1 tbsp olive oil. Add diced red onion and red and yellow peppers.
2) Lightly season with salt and pepper and continue to sauté until red onions are translucent.
3) Add asparagus and farro. Deglaze with vegetable stock and continue to cook for 2 minutes to allow farro to absorb stock. Finish with chopped parsley and set aside.
4) Place ½ eggplant in the center of the plate. (You can warm eggplant up quickly in
the oven beforehand.) Mount warm farro salad on top of each eggplant. Garnish by
lightly drizzling balsamic reduction on top and around eggplant. Finish by topping
with crumbled goat cheese.
This recipe is excerpted from Robert’s book, Fit Fuel. Get the book at