![[NEW] Mediterranean Eggplant And Barley Salad](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126801846.jpg)
Ingredients
- 0 Tbsp. olive oil, divided 1 bunch scallion, chopped 1½ tsp. cumin ½ tsp. coriander ¼ tsp. cayenne 1¼ cups pearl barley 1 (
- 4 oz.) can reduced-sodium chicken broth ¾ cup water
- 1 tsp. salt, divided 1½ lbs. eggplant ¾ lb. zucchini
- 1 tsp. pepper
- 2 Tbsp. lemon juice
- 1 clove garlic, minced ¼ tsp. sugar ½ lb. cherry tomatoes, quartered ⅓ cup Kalamata olives, halved ½ cup thinly sliced red onion
- 1 cup chopped fresh parsley ½ cup chopped fresh mint
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425ºF.
- Heat 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Cook scallion, cumin, coriander, and cayenne. Stir until fragrant (1 minute).
- Add barley and stir until it smells nutty (2 minutes). Add broth, water, and ½ teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender (30-40 minutes).
- While barley is cooking, cut eggplant and zucchini into bite-sized cubes. Toss with pepper, remaining ½ teaspoon salt, and 5 tablespoons oil in a bowl. Spread on two baking pans and roast, stirring occasionally, until vegetables are golden brown and tender (20-25 minutes).
- Whisk together lemon juice, garlic, sugar, and remaining 3 tablespoons oil in a large bowl.
- Add barley, roasted vegetables, and remaining ingredients to bowl with dressing. Toss until well combined and serve warm.
