Mediterranean Eggplant And Barley Salad

Mediterranean Eggplant And Barley Salad

A new goal of mine is to incorporate more whole grains into my diet, and this salad was the first of many in achieving that goal. I really like barley, though hardly ever make it! It’s chewy, nutty, andsuper healthy, providing over 50% of one’s daily fiber!

Salads like this are also great to have around, and they keep very well, so you have a healthy meal/side dish in the fridge waiting for you whenever you want it. This recipe was pretty easy to make, though a bit time consuming. The end result is totally worth is though! Lots of veggies, tons of fresh herbs, you feel good eating it. Please keep in mind this recipe yields a lot, probably 8 full servings. Luckily, I was able to share with friends at a pizza making soirée last night, and still have plenty left for me! Enjoy!

Mediterranean Eggplant and Barley Salad


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 pepper

1 cup chopped scallion

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8-1/4 teaspoon cayenne (adjust to taste-I used about 1/8 teaspoon, I could’ve used a bit more)

1 1/4 cup pearl barley

2 cups vegetable or chicken stock

1/2 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/2 cup thinly sliced red onions

1/2 cup chopped fresh flat-leaf (Italian) parsley

1/4 cup chopped fresh mint

Crumbled feta to garnish (optional…I guess)-omit to make vegan or dairy free


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

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a large bowl, then spread in 2 baking sheets lined with foil and sprayed with cooking spray. Roast vegetables in oven, stirring occasionally, and switching position of pans halfway through baking, until vegetables are golden and tender, 20-25 minutes total. Combine vegetables in 1 pan and cool, reserving the other pan for cooling barley.

Meanwhile, cook the 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 stock and water, and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes, adding more water if the pot dries out (I added a teensy bit). 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.

While barley is cooling, make the dressing. 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 cooled barley, roasted vegetables, and remaining ingredients to bowl with dressing, and toss until well combined. Top with feta, if desired (you desire it).

*I hardly ever measure the amount of oil I use in cooking, I usually just drizzle until it looks right. That being said, I don’t think I used 10 tablespoons of olive oil for this recipe.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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