Eggplant Farofa
A soft, golden eggplant farofa with a Brazilian soul for your table. Roasted with salt and sugar, the eggplant folds into corn flour for a comforting, sandy crumb. Serve it alongside grilled meat, rice, or a weekend barbecue.
🛒 Ingredients
10 servings
- 1 eggplant (about 400 g)
- 1 tsp fine salt
- 1 tsp sugar
- 200 g corn flour (or corn flakes)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- A few sprigs of fresh parsley
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Directions
- 1
Preheat the oven to 200 °C (400 °F). Halve the eggplant lengthwise, score the flesh with a knife, and place it on a baking tray.
- 2
Sprinkle with salt and sugar and drizzle with olive oil. Roast for about 35 minutes, until the flesh is soft and lightly golden — don't let it burn.
- 3
Sauté the onion and garlic in a little oil, blend them with the eggplant flesh, then fold in the corn flour little by little until it looks like a sandy farofa.
- 4
Season to taste, scatter with fresh parsley, and serve warm.
💡 Chef's Tip
Farofa keeps for 3 days in the fridge in an airtight container. Reheat it in a pan with a drizzle of oil to bring back the crunch. For extra flavour, stir in fresh herbs or crispy fried onions.
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