Preheat and prep: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Cut the eggplant into 3/4-inch cubes (uniform size cooks evenly) and halve the cherry tomatoes. Toss the eggplant with 1 tablespoon of olive oil and a generous pinch of salt — salting draws out excess moisture so the eggplant will caramelize rather than steam.

Roast the vegetables: Spread the eggplant in a single layer on one half of the baking sheet and place the cherry tomatoes on the other half (leaving space keeps them from over-sweating). Roast for 20–25 minutes, turning the eggplant once halfway through, until the eggplant is deeply golden and the tomatoes are wrinkled and just blistered. Roasting concentrates the eggplant’s sweetness and gives the tomatoes a syrupy burst of flavor.

Warm or refresh the farro: If your cooked farro is chilled, place it in a microwave-safe bowl with a teaspoon of water and cover, microwaving 1–2 minutes until warm, or warm in a skillet with a drizzle of olive oil over medium heat for 3–4 minutes. Warming the farro makes it more fragrant and allows it to better absorb the dressing.

Make the dressing and herby mix: In a small bowl whisk together remaining 1 tablespoon olive oil, the lemon juice, minced garlic, chopped parsley (or dill), a pinch of salt and black pepper. This simple vinaigrette brightens the dish and creates glossy grains that carry flavor to every bite.

Assemble the bowls: Divide the warm farro between two bowls (3/4 cup each). Scatter the roasted eggplant and blistered cherry tomatoes over the farro. Add the diced cucumber and sliced olives, then crumble 2 tablespoons feta into each bowl. Spoon 2 tablespoons tzatziki onto each bowl, and drizzle each portion with half the lemon-olive dressing. The arrangement balances warm and cool elements — spooning tzatziki on last keeps it creamy and visually appealing.

Finish and serve: Taste and adjust with salt, pepper and a squeeze more lemon if desired. Sprinkle a few extra herb leaves and, if you like heat, a pinch of red pepper flakes. Serve immediately so the roasted vegetables remain warm against the cool tzatziki for contrast.

Storage and reheating: Store components separately (farro and roasted vegetables together, tzatziki and cucumber/olives in the fridge) for up to 3 days. Reheat farro and vegetables in a 350°F (175°C) oven for 10–12 minutes or in a skillet; add tzatziki cold when serving to retain its texture.