Mediterranean Eggplant and Barley Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Discover the flavors of the Mediterranean with our Eggplant and Barley Salad. Perfect for vegetarians, this dish is packed with flavor and nutrients. SHOP NOW | OLDWAYS – Cultural Food Traditions
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oldwayspt.org.
Ingredients
- 1 large eggplant, cut into cubes
- 2 medium zucchini, cut into cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bunch scallions, chopped
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- 1 cup barley, preferably hull-less
- 3 cups vegetable or chicken stock, or water
- ½ cup water
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon za’atar (optional)
- ½ pound cherry tomatoes, quartered
- ⅓ cup Kalamata or other brine-cured black olives, pitted and halved
- 1 cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh mint
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