Farro Salad with Grilled Eggplant Tomatoes and Onion

Ingredients

• 1 1/2 cups farro
• 3 Japanese (baby) eggplants, halved
• 1 small red onion, peeled, halved, and thickly sliced
• Olive oil, for brushing
• Salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed and sliced in 1/2
• 1/4 cup chopped fresh dill, plus more for garnish
• Sherry Vinaigrette, recipe follows
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/2 cup olive oil

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