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

Ingredients:

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

Barley:

  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)

Instructions:
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.

65 comments

Jeanne Rogers
Jeanne Rogers2 months ago

Thank you for sharing.

Oleg Kobetz
Oleg Kobetz2 years ago

thank you

Ruth Ann W.
Ruth Ann W.2 years ago

YUM! TY

Loesje vB
Loesje Najoan2 years ago

Sounds good! I love eggplant. ♨

iveta cer

Yum sounds delicious :)

JL A.
JL A.3 years ago

yum

Manuela C.
Manuela C.3 years ago

Mmmmm....

Fi T.
Fi T.3 years ago

A healthy choice

Eternal Gardener
Eternal Gardener3 years ago

Delish!

heather g.
heather g.3 years ago

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