Oh My Veggies · by Nicole★ 5.0 (1)
Farro and Eggplant with Sundried Tomato Pesto
NUTRITION · PER SERVING30M COOK
CAL 61%·PRO 53%
CARBS 116G38% OF CAL
25G FIBER0G ADDED28G INTRINSIC63G OTHER28G TOTAL SUGAR
FAT 82G60% OF CAL
10G SAT72G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of farro and pan-fried eggplant dressed with a zesty sun-dried tomato and walnut pesto. Works served warm or cold and holds up well for meal prep.
mainitaliansaladgrain bowl⚙️ food processor🍳 skilletdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup farro (dry)
- 2 eggplants (medium, sliced into ½” thick half moons)
- 3 tbsp olive oil
- ¾ cup sun dried tomatoes (sliced)
- ¾ cup walnuts (halved)
- ¾ cup parsley leaves (fresh)
- 4 cloves garlic
- ½ tsp salt
- ¼ cup olive oil
- 2 tbsp lemon juice
At a glance
PER SERVING · TIME 30M
CAL 61%·PRO 53%
CARBS 116G38% OF CAL
25G FIBER0G ADDED28G INTRINSIC63G OTHER28G TOTAL SUGAR
FAT 82G60% OF CAL
10G SAT72G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 621mg
- Total sugar
- 28g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2525mg
- Calcium
- 184mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.