Roasted Eggplant With Pearl Barley Labne And Pomegranate | Donna Hay

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 and 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