Directions

• Preheat oven to 425° (F) . Make to 8×8 aluminum foil squares. Cut garlic head crosswise and drizzle cut sides with 1 tbsp olive oil and a pinch of salt. Close garlic so it looks whole again, then wrap in one foil square, and then the next (this will prevent it from leaking in your oven). Place garlic on low rack in your oven for about 1 hour, or until soft when squeezed.
• Place tomatoes on a sheet pan and toss with 2 tbsp oil, 1/4 tsp salt, 1/8 tsp pepper, Italian seasoning and grated Pecorino. Set aside.
  
• Cut each eggplant in half. Slice each half into 1/4’s, keeping stems attached like this:
  
• Place eggplant and 3 tbsp of oil into an 8×8 glass dish. Rub oil into eggplant, then season with 1/2 tsp salt and garlic powder. Place eggplant cut side down and cover dish with foil, leaving one end slightly loose.
  Roast tomatoes for 25 minutes and eggplant for 40 (uncover for last 10 minutes, flipping pieces over when there is 5 minutes left of cook time). Let tomatoes, eggplant, and garlic cool to room temperature. Remove garlic cloves from skins and prepare Roasted Garlic Salsa Verde.
  
• In a large bowl, toss the farro, roasted tomatoes, half the head of garlic, and 1/2 cup Roasted Garlic Salsa Verde. Season to taste with salt and black pepper. Plate salads, then top with eggplant, pine nuts, and additional Salsa Verde and pecorino cheese.
  
• Roasted Garlic Salsa Verde
• Remove the zest from the lemon and add to a medium bowl. Add the parsley to the work bowl of you food processor and pulse until finely chopped. Scrape the parsley out of the work bowl and into the bowl with the lemon zest. No need to clean food processor work bowl, just add the capers, roasted garlic, and the anchovies to it. Juice the lemon into the work bowl and add the olive oil. Process the mixture until homogenous. Pour the mixture into the bowl with the parsley and lemon zest and whisk to combine. Season to taste with salt and pepper.