eggplant barley salad
Eggplant and Barley Salad
adapted from Smitten Kitchen
Author: Leona Konkel
  • 6 tablespoons olive oil
  • 1 bunch chopped scallions
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1 1/4 cups pearl barley
  • 1 3/4 cups reduced-sodium vegetable or chicken broth [you can use water but add extra salt]
  • 3/4 cup water
  • 1 1/2 pound eggplant cut into 1/2-inch cubes
  • 3/4 pound zucchini cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 1/4 teaspoon sugar
  • 1/2 pound grape tomatoes halved
  • 1/3 cup black olives sliced (optional)
  • 1/2 cup thinly sliced red onion (I omitted this because we're not fans of raw onion)
  • 1 cup chopped parsley
  • 1/2 cup chopped mint
  1. Heat 1 1/2 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.
  2. Toss eggplant and zucchini with 1 1/2 tablespoons olive oil and sprinkle with 3/4 teaspoon salt and 3/4 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.
  3. Whisk together lemon juice, 3 tablespoons olive oil, garlic, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add barley, roasted vegetables, fresh vegetables, and herbs. Serve at room temperature or cold. Leftovers are delicious.