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1. Heat the oven to 220°C (425°F) and line two baking sheets with parchment. Cut the eggplant into 2 cm cubes, toss with olive oil, half the salt and half the black pepper, and spread in a single layer. Roast for 25 minutes, turning once, until deeply golden and tender.
2 pieces Eggplant,
3 tbsp Extra virgin olive oil,
0.8 tsp Salt,
0.2 tsp Black pepper
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2. Meanwhile, rinse the farro and simmer in a large pot of salted boiling water for 20 to 25 minutes until tender but chewy. Drain well and keep warm.
1 cup Pearled farro,
1.5 tsp Salt
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3. Finely chop the onion and mince the garlic. Brown the ground beef in a large skillet over medium-high heat for 6 to 7 minutes, breaking it up, then add the onion and cook for 4 minutes until soft.
1 lb Lean ground beef,
1 pieces Yellow onion
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4. Stir in the garlic, tomato paste, oregano, cinnamon, allspice, remaining salt and remaining pepper and cook for 1 minute until fragrant. Add the crushed tomatoes, reduce the heat to medium-low, and simmer for 12 to 15 minutes until thick and rich.
3 clove Garlic,
2 tbsp Tomato paste,
1 can Canned crushed tomatoes,
1.5 tsp Dried oregano,
0.2 tsp Ground cinnamon,
0.2 tsp Ground allspice,
0.8 tsp Salt,
0.2 tsp Black pepper
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5. Gently fold half of the roasted eggplant into the beef sauce and warm through for 2 minutes.
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6. Zest the lemon, then juice it. Stir the yogurt with the lemon zest, 2 tbsp of the lemon juice, and chopped mint. Season with a pinch of salt.
1.5 tsp Salt,
1 cup Plain Greek yogurt, thick and strained,
1 pieces Lemon,
2 tbsp Fresh mint
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7. Divide the farro among four bowls. Top with the beef and eggplant sauce and the remaining roasted eggplant, then finish each with a spoonful of lemony yogurt and a sprinkle of chopped parsley. Rest for 5 minutes before serving.
2 tbsp Fresh parsley (garnish)
