Mediterranean Eggplant And Barley Salad
Perfectly baked eggplant and zucchini should have a soft, buttery texture that almost melts in your mouth. Combine with chewy barley and a crisp, lemon dressing, this filling and unusual warm salad...
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 guidingstars.com.
Cooking tools:
- Oven
- Stove
- Pot
- Baking pan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
- Kitchen scale
Ingredients
- 10 Tbsp. olive oil, divided
- 1 bunch scallion, chopped
- 1½ tsp. cumin
- ½ tsp. coriander
- ¼ tsp. cayenne
- 1¼ cups pearl barley
- 1 (14 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
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