This has a wonderful tahini/lemon sauce that goes along with a simple honey sauce that gets tossed with the eggplant after roasting. Try different veggies and different grains to make this a very flexible meal. This, once again, comes from Melissa Clark in NY Times Cooking.
For two bowls you’ll need: 1/2 lb brussels sprouts (trimmed and cut in half), 1 large eggplant (cut into 1.5″ pieces), 1 fresh tomato (chopped in 1/2″ pieces), 2 Tbsp + 2 Tbsp lemon juice, 1/4 cup + 4-5 Tbsp olive oil, 3 Tbsp Tahini, 1 Tbsp honey, 1 garlic clove (finely grated), 1 cup farro, 1/2 tsp crushed red pepper flakes, salt and pepper.
Preheat the oven to 425.
In two separate bowls, toss the sprouts and eggplant with 2 Tbsp olive oil and a good grinding of salt and pepper. Make sure they are completely coated. Brush another 1 Tbsp olive oil onto two baking sheets and spread the sprouts and eggplant into single layers, separately, on both. Place into the preheated oven and cook, turning once or twice, until browned – about 20-25 mins.
Make the tahini/lemon sauce: In a small bowl, whisk together 2 Tbsp lemon juice, grated garlic and a pinch of salt. Then, adding just a few drops at a time, whisk in the 1/4 cup olive oil to make a slightly thickened emulsion. Whisk in the 3 Tbsp tahini to make a slightly thick, but pourable dressing.
Put your farro into 2 cups water in a medium pot and bring to a boil. Reduce heat and simmer for about 10 mins, uncovered, until water had evaporated and faro is softened. Allow to sit off the heat for about 5 more minutes.
In anther small bowl whisk together 2 Tbsp lemon juice, 1 Tbsp honey a good pinch of salt and the crushed red pepper.
When the eggplant has browned, remove it from the oven, place into a bowl and toss the still warm eggplant with the honey/lemon sauce. Set aside.
Build your bowls by placing farro in first, then the eggplant, then sprouts and finally the chopped, fresh tomato. Pour the lemon/tahini sauce over the top and serve.