Eggplant Perilla Leaf Farrotto

Ingredients

• 300g cooked farro (made in a rice cooker on the multigrain setting)
• 1 eggplant
• 5 perilla leaves
• 1/4 onion
• 3 cloves garlic
• 1 tbsp olive oil
• Broth (250ml water, 1 tsp chicken stock)
• 20g parmesan cheese
• 1/4 tsp perilla oil
• A little pepper

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Steps

1. 01

   Cut the eggplant into 1cm dice and sprinkle lightly with salt. Heat 1/2 tbsp olive oil in a pan and sear over medium heat until golden, then set aside.

2. 02

   In the same pan, heat 1/2 tbsp olive oil and sauté the minced onion and garlic until translucent.

3. 03

   Add the farro and pour in the broth in 3-4 additions, stirring and simmering for 5-7 minutes.

4. 04

   Turn off the heat and stir in the parmesan cheese and half the eggplant from step 1.

5. 05

   Spoon into a bowl and top with the remaining eggplant, julienned perilla leaves, and perilla oil.