Farro Salad alla Norma | With Roasted Aubergine

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly rinse the spelt in a sieve under cold water, then simmer in plenty of boiling salted water according to the package instructions for about 20–25 minutes until al dente. Then drain, rinse briefly under cold water, and leave to cool in a large bowl.

Meanwhile, wash the aubergine and cut into approx. 1.5 to 2 cm cubes. Finely chop the garlic. Spread the aubergine cubes on the baking sheet and mix thoroughly with 2 tbsp of the extra virgin olive oil, the chopped garlic, a little salt, and ground black pepper. Roast in the preheated oven for about 20 minutes until soft and golden brown, then leave to cool slightly.

Wash and halve the cherry tomatoes. Peel the red onion and slice into fine half-rings. Toast the pine nuts in a small pan without oil over medium heat until golden brown and fragrant, then leave to cool on a plate.