If you enjoy this, you may enjoy Chickpeas with Spinach and One-Pan Farro with Tomatoes.
📖 Recipe
Eggplant and Barley Salad
adapted from Smitten Kitchen
Ingredients
- 6 tablespoons olive oil
- 1 bunch chopped scallions
- 1 ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne
- 1 ¼ cups pearl barley
- 1 ¾ cups reduced-sodium vegetable or chicken broth [you can use water but add extra salt]
- ¾ cup water
- 1 ½ pound eggplant cut into ½-inch cubes
- ¾ pound zucchini cut into ½-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 garlic clove
- ¼ teaspoon sugar
- ½ pound grape tomatoes halved
- ⅓ cup black olives sliced (optional)
- ½ cup thinly sliced red onion (I omitted this because we're not fans of raw onion)
- 1 cup chopped parsley
- ½ cup chopped mint
Instructions
- Heat 1 ½ tablespoons olive oil in a medium saucepan over medium-high heat. Cook scallion, cumin, coriander, and cayenne for 1 minute. Add barley, stir to coat, and saute for 1-2 minutes more. Add broth and water and bring to a boil, then cover and reduce heat to a simmer. Cook for 30-40 minutes (or however long your package of barley says to cook), until water is absorbed and barley is tender. Let stand 5 minutes, then pour into empty roasting pan (below) to cool.
- Toss eggplant and zucchini with 1 ½ tablespoons olive oil and sprinkle with ¾ teaspoon salt and ¾ teaspoon pepper. Divide into two shallow roasting pans. Roast vegetables in a 425F oven, stirring and switching the pans in the oven halfway through roasting time, for 20-25 minutes, until golden brown. Combine vegetables to one pan, then spread hot barley into empty pan to cool for about 20 minutes.
- Whisk together lemon juice, 3 tablespoons olive oil, garlic, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add barley, roasted vegetables, fresh vegetables, and herbs. Serve at room temperature or cold. Leftovers are delicious.
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