Eggplant Wheat Berry Casserole
Eggplant Wheat Berry Casserole might be just the main course you are searching for. This vegetarian recipe serves 6. One portion of this dish contains approximately 14g of protein, 9g of fat, and
Instructions
Preheat grill for medium heat and lightly oil the grate.
Brush eggplant slices with about 1 tablespoon olive oil.
Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes.
Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish.
Sprinkle mozzarella cheese over mixture.
Bake in the preheated oven until cheese is melted, about 15 minutes.