Roasted Eggplant With Pearl Barley Labne And Pomegranate

Name: Roasted Eggplant With Pearl Barley Labne And Pomegranate
Ingredients: 1 cup (200g) pearl barley, rinsed; 1½ cups (375ml) water; 1 teaspoon finely grated lemon rind; 2 cloves garlic, crushed; 2 tablespoons extra virgin olive oil, plus extra for drizzling; sea salt; cracked black pepper; 2 globe eggplants (860g)+, halved and scored; 1 pomegranate, seeds removed; baby red-vein sorrel leaves, to serve; store-bought pomegranate molasses, for drizzling; 1½ cups (420g) natural Greek-style (thick) yoghurt; ½ teaspoon sea salt flakes; 1 tablespoon lemon juice

www.donnahay.com.au

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Ingredients

1 cup (200g) pearl barley, rinsed
1½ cups (375ml) water
1 teaspoon finely grated lemon rind
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil, plus extra for drizzling
sea salt
cracked black pepper
2 globe eggplants (860g)+, halved and scored
1 pomegranate, seeds removed
baby red-vein sorrel leaves, to serve
store-bought pomegranate molasses, for drizzling
1½ cups (420g) natural Greek-style (thick) yoghurt
½ teaspoon sea salt flakes
1 tablespoon lemon juice

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Roasted Eggplant With Pearl Barley Labne And Pomegranate

Ingredients

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