Mediterranean Eggplant and Barley Salad

Name: Mediterranean Eggplant and Barley Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 0 teaspoons cayenne; 227 grams cherry tomatoes, quartered; 397 grams reduced-sodium chicken broth (1 3/4 cups); 680 grams eggplant, cut into 1/2-inch cubes; 237 milliliters chopped fresh flat-leaf parsley; 118 milliliters chopped fresh mint; 1 garlic clove, minced; 1 teaspoons ground coriander; 2 teaspoons ground cumin; 79 milliliters Kalamata or other brine-cured black olives, pitted and halved; 2 Tbsps fresh lemon juice; 10 Tbsps extra-virgin olive oil; 227 grams 1/4 cups pearl barley; 118 milliliters thinly sliced red onion, rinsed and drained if desired; 227 grams Accompaniment: 1 ricotta salata, cut crosswise into thin slices; 1 teaspoon salt; 237 milliliters chopped scallion (from 1 bunch); 0 teaspoons sugar; 177 milliliters water; 340 grams zucchini, cut into 1/2-inch cubes

Mediterranean Eggplant and Barley Salad might be just the main course you are searching for. This recipe makes 4 servings with 722 calories, 17g of protein, and 46g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours. It is a good option if you're following a vegetarian diet. If you have accompaniment: 1 piece ricotta salata, eggplant, mint, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Eggplant

Zucchini

Pepper

Spread

Salt

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Oven

Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Ingredients you will need

Vegetable

Barley

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coriander