Farro with Pesto and Eggplant Puree

Triple Decker. And no its probably not what you are thinking. The name 'Triple Decker' may already be taken by a sandwich, but this is my take on it. Grains. Vegetables. Pesto. 'Bam!'..  ( Wait that may have been taken too..)  Serves two for a hot date night in.

Ingredients:

Spinach Pesto:

1/2 cup olive oil

3/4 cup spinach

1/2 Parmesan cheese

1/4 cup walnuts ( raw)

1/4 tsp salt

Farro:

1 cup farro

3 cups water

1/2 tsp salt

Eggplant Puree:

Half a medium sized eggplant (diced)

3 Tbsp olive oil

2 tbsp water

1/4 tsp turmeric or/and paprika

3 cloves garlic

Steps:

1. Start with boiling the Farro. Bring to boil at high heat then place lid on top and turn to low heat.             Simmer for 30 minutes or until tender and chewy.

2.  While Farro is cooking,  heat medium sauce pan with 3 tbsp olive oil and place diced eggplant and garlic on medium heat.  Cook for about 15 minutes or until all eggplant is translucent. Add spices.

3. For the pesto, blend all ingredients together until smooth. Set aside.

4.  Clean the blender or as I use, the magic bullet, which is seriously magical and throw in the eggplant mixture. Blend until it is smoother, but still a good about of texture

5. Place farro on plate. then about 2-3 tbsp of the eggplant mixture. Then to top it off the pesto!

6. Sprinkle Parmesan cheese on top. Enjoy.

Note: What's great about this recipe is that you can combine them all for a nice feast of a dinner or use them separately as nice side dishes for yourself, or to bring to a party. The spinach pesto is a hit :)