2 medium eggplants, sliced into semi-circles about 1/2 inch thick
3 tbsp extra virgin olive oil, divided
1 tsp pomegranate molasses
1 ¼ cup farro, soaked for 30 minutes, then drained and rinsed
½ cup cheddar cheese, shredded
After slicing the eggplant, spread it out and sprinkle it with salt. Let it sit for about 30 minutes, then wipe the salt off.
Combine the tomatoes with 1 tablespoon of the olive oil and the minced garlic. Set aside for later.
Preheat a grill to medium high. Spread the salted eggplant out in a grill pan or other such device to keep the eggplant from slipping through the grill grates. Coat with cooking oil spray. Place the grill pan on the grill to cook the eggplant.
Turn the eggplant slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool.
Meanwhile, boil a large pot of water to cook the farro. Add the farro grain to the boiling water and cook until softened, about 25 minutes.
Drain the farro when it is tender. Toss with the olive oil, grilled eggplant, tomatoes, pomegranate molasses and cheese. Add salt and pepper to taste.
The farro can be served immediately, or chilled to serve later cold. If you are only planning to serve it cold, rinse the cooked farro with cold water and drain thoroughly before tossing it with the other ingredients.