Roasted Aubergine and Farro Bowl with Coconut Sauce
A hearty roasted aubergine and farro bowl complemented by a drizzle of Thai coconut sauce.
Servings 2
Calories 1135kcal
Ingredients
- 150 g (1 cup) quick cook farro
- 1 L (4 cups) vegetable stock
- 1 large aubergine cut in 1/2 cm slices
- Olive oil
- Salt
- 1 red bell pepper cut into strips
For the coconut sauce:
- 1 tbsp vegetable oil
- 2 spring onions scallions chopped
- 1 tsp minced ginger
- Mild Chilli to taste chopped
- 1 tsp Thai red curry paste
- 400 ml (1. 75cup) coconut milk
- 1.5 tbsp soy sauce or to taste
- 1/4 tsp dark brown sugar
Instructions
- Cook the farro in the stock according to the package instructions. I pefer mine to cook for about 25-30 mins. Drain when done to your taste and set aside.
- Preheat oven to fan assisted 160C / 180 C / 350F / gas 4. Brush aubergine slices with olive oil and salt, lay in a baking tray and roast them for up to 35 mins depending on how soft you like them done. Mix the pepper strips with some olive oil and salt, add them to another tray and roast them for 15 mins and set aside when done.
Prepare the coconut sauce.
- Heat the oil and add in the spring onion, ginger and chilli and stir fry for 1 min. Mix in the curry paste and fry for 30 sec. Add in the coconut milk, soy sauce, sugar and salt, mix well, bring to the boil and then reduce and simmer for about 8 mins.
- Assemble the vegetable and farro bowl.
- Assemble the bowls starting with the farro, then the roasted vegetables and drizzling on some coconut sauce to taste.
Notes
If you have a large aubergine you might have to halve the slices. This is probably more sauce than you need, Just save it in the fridge and pour the reminder over quick cook noodles the next day.
Nutrition
Serving: 2servings | Calories: 1135kcal | Carbohydrates: 95g | Protein: 15g | Fat: 50g | Saturated Fat: 43g | Sodium: 2809mg | Potassium: 1712mg | Fiber: 18g | Sugar: 16g | Vitamin A: 1630IU | Vitamin C: 9.3mg | Calcium: 117mg | Iron: 11.2mg