Harissa-Honey Roasted Eggplant with Corn, Farro & Yogurt

• 1/2 cup greek yogurt
• 3 TBL fresh mint
• 1 Fresno chile
• 1 1/2 tsp harissa powder
• 2 TBL honey
• 1 ear of corn
• 2-3 eggplant
• 1/2 cup quick-cooking farro
• salt & pepper
• olive oil
• red wine vinegar

1. Cook farro

Preheat broiler with rack in top position. Bring a small saucepan of salted water to a boil. Add farro and cook (like pasta) until tender, 12–15 minutes. Drain farro well.

2. Broil eggplant

Trim stem end from eggplant, then halve lengthwise and cut crosswise into ½-inch thick half-moons. On a rimmed baking sheet, toss eggplant with 2 tablespoons oil and ½ teaspoon salt. Broil on top oven rack until lightly browned and tender, flipping once, about 5 minutes (watch closely as broilers vary).

3. Glaze eggplant

Use a sharp knife to cut corn kernels from cob. In a small bowl, stir to combine honey, 1 tablespoon water, and 1½ teaspoons harissa. Brush broiled eggplant with harissa-honey glaze. Sprinkle corn around eggplant on the baking sheet. Broil on top oven rack until eggplant is caramelized and corn is lightly charred, 3–5 minutes.

4. Make dressing

Meanwhile, thinly slice Fresno chile. Pick mint leaves from stems, discarding stems; coarsely chop leaves. In a medium bowl, whisk ¼ cup oil with 2 tablespoons vinegar. Season to taste with salt and pepper.

5. Season yogurt

In a small bowl, stir together yogurt and 1 tablespoon oil. Season to taste with salt and pepper.

6. Finish & serve

Add cooked farro to medium bowl with dressing; stir to coat. Season with salt and pepper. Toss eggplant and corn on the baking sheet with most of the mint. Spoon farro into bowls, then top with eggplant and corn. Serve topped with a dollop of seasoned yogurt, some of the sliced chiles (depending on heat preference), and remaining mint. Enjoy!

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