Mediterranean Eggplant and Barley Salad

Savory Eats

When browsing the grocery store deciding what to cook for dinner, eggplant hardly ever comes to mind. But, when I attempt eggplant dishes, they're fantastic. Eggplant is so meaty, delicious, and versatile. Here is a healthy and fresh eggplant recipe that you won't regret making...

Mediterranean Eggplant and Barley Salad

*from Smitten Kitchen

Ingredients:

*for 3-4 main courses or 8 side servings

Salad:

• 1 & 1/2 lb eggplant, cut into 1/2-inch cubes
• 3/4 lb zucchini, cut into 1/2-inch cubes
• 1 cup chopped scallion
• 1 & 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 tsp cayenne
• 1 & 1/4 cups pearl barley
• 2 & 1/2 cups vegetable broth
• 1/2 lb cherry tomatoes, quartered
• 1/3 cup Kalamata olives, pitted, rinsed, and halved
• 1/2 cup thinly sliced red onion
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• Crumbled feta cheese (optional)

Dressing:

• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp sugar
• Salt and pepper
• Extra virgin olive oil

Recipe:

Roast the eggplant and zucchini:

1. Preheat the oven to 425F.
2. Toss the cubed eggplant and zucchini with 4 Tbs of olive oil, 1 tsp of sea salt, and 3/4 tsp pepper in a bowl. Spread the eggplant/zucchini on oiled baking pans:

3. Roast the vegetables in the oven, stirring around occasionally, until they are golden brown and tender (roughly 20-25 minutes):

Cook the barley:

1. Heat 2 tablespoons of olive oil in a large pot over high heat. Cook the scallions, cumin, coriander, and cayenne in the heated oil until fragrant (about 1 minute).

2. Add the barley and cook, stirring until well coated (about 2 minutes):

3. Add the broth to the barley and bring to a boil. Reduce heat and simmer, covered, until all the liquid is absorbed (30-40 minutes):

Make the dressing and assemble the salad:

1. Whisk together lemon juice, garlic, sugar, 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbs olive oil.
2. Mix the barley, roasted eggplant/zucchini, quartered cherry tomatoes, halved Kalamata olives, thinly sliced red onion, fresh chopped parsley, and fresh chopped mint in a bowl. Add the dressing. Mix well, top with feta cheese (if you'd like), and serve!

Elise chopping the fresh herbs!

Recipe to print:

Roast the eggplant and zucchini:

1. Preheat the oven to 425F
2. Toss the cubed eggplant and zucchini with 4 tablespoons of olive oil, 1 teaspoon of sea salt, and 3/4 tsp pepper in a bowl. Spread the eggplant/zucchini on oiled baking pans.
3. Roast the vegetables in the oven, stirring around occasionally, until they are golden brown and tender (roughly 20-25 minutes).

Cook the barley:

1. Heat 2 tablespoons of olive oil in a large pot over high heat. Cook the scallions, cumin, coriander, and cayenne in the heated oil until fragrant (about 1 minute).
2. Add the barley and cook, stirring until well coated (about 2 minutes).
3. Add the broth to the barley and bring to a boil. Reduce heat and simmer, covered, until all the liquid is absorbed (30-40 minutes).

Make the dressing and assemble the salad:

1. Whisk together lemon juice, garlic, sugar, 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbs olive oil.
2. Mix the barley, roasted eggplant and zucchini, quartered cherry tomatoes, halved Kalamata olives, thinly sliced red onion, fresh chopped parsley, and fresh chopped mint in a bowl. Add the dressing. Mix well and serve! ... salad can be made one day ahead and chilled.