This lovely recipe comes to us from Garnish & Gather, a service that provides you with the fresh & local ingredients and instructions you need to assemble seasonal, wholesome & tasty dinners at home.

Serves 2

Ingredients

• 1 eggplant
• 1/2 cup farro
• 1 1/2 cups tomato sauce
• 1 cup kale
• 1/2 cup scallions
• 1/3 cup parmesan
• 1 cup summer squash
• 2 cloves garlic
• olive oil
• salt & pepper

Instructions

• Preheat oven to 375°
• In a sauce pan, bring 1 ½ cups water to boil

Cook eggplant

• Cut eggplant in half lengthwise
• Brush eggplant with 2 Tbsp oil on all sides & sprinkle with salt & pepper
• Place on a baking sheet, skin-side down, and bake 15 min

Cook farro & prep veggies

• Add farro to boiling water and cook 18-20 min, until tender
• Finely chop kale
• Chop scallions
• Dice squash

Cook veggies

• Heat 1 Tbsp oil in a sauté pan over med
• Add squash & sauté 3-4 min
• Add garlic & cook 1 min then turn off heat
• Add greens, scallions, cooked farro, 2/3 of the parmesan, tomato sauce, salt & pepper

Stuff & bake eggplant

• Remove eggplant from oven
• Use a spoon to scoop the out inside of the eggplant
• Chop scooped out eggplant and add to squash mixture
• Stuff squash mixture into eggplant shells (extra filling can be served on the side)
• Sprinkle with remaining parmesan
• Bake stuffed eggplant for 20 min, until tender