Farro Salad With Grilled Eggplant, Tomatoes And Onion Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Olive oil, for brushing

1/4 cup chopped fresh dill, plus more for garnish

1/4 cup sherry vinegar or balsamic vinegar

1 small shallot, finely chopped

1 small red onion, peeled, halved, and thickly sliced

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh dill

2 teaspoons Dijon mustard

1 1/2 cups farro

Salt and freshly ground black pepper

3 Japanese (baby) eggplants, halved

Sherry Vinaigrette, recipe follows

1/2 pint grape tomatoes, washed and sliced in 1/2

1/4 teaspoon kosher salt

1/2 cup olive oil

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