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Roasted Eggplant & Barley Salad (Recipe)

Roasted Eggplant & Barley Salad (Recipe)


I made this salad with the full intention of bringing it for lunch the following two days. That definitely didn’t happen — it didn’t even last until breakfast!

Roasted Eggplant & Barley Salad


Roasted Vegetables:

  • 1 1/2 Pounds eggplant, cut in 1/2 inch cubes
  • 1 Pound zucchini, cut in 1/2 inch cubes
  • 1/3 Cup extra virgin olive oil
  • Coarse salt and freshly ground pepper


  1. 1 Bunch scallion, chopped (about 1 cup)
  2. 1 1/2 Teaspoons ground cumin
  3. 1/2 Teaspoon ground coriander
  4. 1/4 Teaspoon cayenne pepper
  5. 1 Cup pearl barley
  6. 14 Ounces low sodium vegetable broth

Salad Dressing:

  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Clove garlic, minced
  • 1/4 Teaspoon sugar
  • 3 Tablespoons extra virgin olive oil
  • Coarse salt and freshly ground pepper

Salad Toppings:

  • 1/2 Pound cherry tomatoes, quartered
  • 1/3 Cup Kalamata olives, pitted and halved
  • 1/2 Cup thinly sliced red onion
  • 1 Cup chopped fresh flat-leaf parsley
  • 1/2 Cup chopped fresh mint
  • Feta Cheese (optional)

1. Arrange oven racks so that one is in the upper third of the oven, and the other in the lower third. Preheat oven to 425 Degrees.
2. In a large bowl, toss cubed eggplant and zucchini with 1/3 cup olive oil and salt and pepper. Oil 2 1-inch deep baking pans well, and spread the vegetables in an even layer over them. Roast for 20-25 minutes, or until they are tender and golden. Remove from oven and stir a few times, switching the baking pans’ positions halfway through roasting. Add one pan of vegetables to the other and let cool. Keep the other pan around to cool the barley.
2. In a large, heavy pot, heat 2 tablespoons olive oil over medium-high heat. Add scallion, cumin, coriander and cayenne and stir for about 1 minute, until fragrant. Stir in barley, coating well in mixture, for about 2 minutes. Add vegetable broth and 3/4 cup water. Bring barley to a boil, and then reduce the heat to a simmer. Cover pot and cook for 30-40 minutes, until barley is tender and there’s no more liquid remaining. Remove pot from heat and let stand with the lid on. After about 5 minutes, spread the barley onto the reserved baking sheet to cool for 20 minutes.
3. After the barley has cooled, make salad dressing in the serving bowl. Place all dressing ingredients in a large bowl and whisk until combined. Add barley, roasted vegetables, tomatoes, olives, onion, parsley and mint and toss to combine.

Recipe Adapted From: Epicurious.

Read more: All recipes, Appetizers & Snacks, Eating for Health, Entrees, Food, Green Kitchen Tips, , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
5:13AM PDT on Mar 23, 2014

thank you

8:23AM PDT on Mar 15, 2014


3:15PM PDT on Oct 9, 2013

Sounds good! I love eggplant. ♨

10:09PM PDT on Jul 24, 2013

Yum sounds delicious :)

10:04PM PDT on Jul 24, 2013


4:27PM PDT on Jul 14, 2013


4:12AM PDT on Jul 13, 2013

A healthy choice

3:03AM PDT on Jul 13, 2013


11:36PM PDT on Jul 12, 2013

Sounds good.
I usually roast eggplant - but slice it lengthwise.

10:20AM PDT on Jul 12, 2013

Sounds good will be trying this recipe . Thanks for sharing.

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