MEDITERRANEAN EGGPLANT AND BARLEY SALAD
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Categories Herb Olive Onion Tomato Vegetable Side Roast Picnic Backyard BBQ Barley Eggplant Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 (main course) or 8 (side dish) servings
Number Of Ingredients 21
Steps:
- Roast eggplant and zucchini:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
- Cook barley:
- Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
- Make dressing and assemble salad:
- Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mela Flores
[email protected]I would definitely recommend this salad to anyone who is looking for a healthy and delicious meal.
Moses j Turay
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
SN EMON
[email protected]I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Muhammad Ikram Mahal
[email protected]The eggplant was a bit undercooked for my liking. I would recommend cooking it for a few minutes longer.
Logan Bower
[email protected]This salad is a bit too tangy for my taste. I would recommend using less lemon juice in the dressing.
Tt Tt
[email protected]I love the combination of eggplant and barley in this salad. It's a great healthy and delicious dish.
Eden Ya
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this salad again.
anass Pro
[email protected]This salad is a great way to use up leftover barley. I added some grilled chicken and it was a complete meal.
BaparuA HaniF
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The eggplant was perfectly cooked and the salad was so refreshing.
Jenn
[email protected]This Mediterranean Eggplant and Barley Salad was a hit at my dinner party! The combination of flavors and textures was amazing. I especially loved the crispy eggplant and the tangy dressing.