Stuffed Eggplants with Farro, Creamy Ricotta Sauce

The day before, soak the farro in cold water. The next day, bring a large volume of salted water to a boil and cook it for 45 minutes over low heat. Drain and set aside.

Preheat the oven to 160°C.

Rinse the eggplants with clean water and cut them in half. Score the flesh in a grid pattern by making regular cuts with a sharp knife. Place the eggplants flesh side up on a baking sheet lined with parchment paper, season with salt and pepper, and drizzle with a little olive oil. Bake for 40 minutes.

In the meantime, slice the onion and press the garlic. Mix the Greek yogurt and the ricotta.

Heat some oil in a pan. Add the minced garlic and onion. As soon as the onion starts to brown, add the spices and continue cooking for another 2 minutes. Add the tomato sauce and farro, and sauté everything on low heat for 3 to 4 minutes. Adjust seasoning if needed.

To finish, place the filling on the eggplants, pressing down slightly. Drizzle with olive oil, add the rosemary, and bake for about 15 minutes. Serve with the ricotta sauce.