Hearty Eggplant Barley Bake Recipes

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MEDITERRANEAN EGGPLANT AND BARLEY SALAD



Mediterranean Eggplant and Barley Salad image

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

1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

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.

HEARTY EGGPLANT BARLEY BAKE



Hearty Eggplant Barley Bake image

I just adopted this recipes after trying, so good, super easy, we are newbie vegetarians, but you wont miss the meat in this one

Provided by zoe pane

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 15

1/2 c chopped onion
1/2 c mushrooms, chopped
1/4 c chopped green bell pepper
1 Tbsp minced garlic
1 c eggplant, cubed
2 Tbsp water
16 oz tomatoes, chopped
1.5 c water
3/4 c barley, quick cooking
1/2 c chili sauce
1/4 c fresh parsley, chopped
1 tsp honey
1 tsp vegetarian worcestershire sauce
1/2 tsp dried marjoram
1/4 tsp black pepper

Steps:

  • 1. In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers and garlic in 1 tablespoon water until softened, about 5 minutes.
  • 2. Add eggplant and 2 tablespoon water; saute until softened, about 10 minutes.
  • 3. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram and black pepper.
  • 4. Bring to a boil and simmer for 20 minutes, or until barley is tender.

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