Mediterranean Eggplant and Barley Salad
Rating
4.5 out of 5 stars
(200)
Ingredients
4-8 servings
- 1 1/2 lb eggplant, cut into 1/2-inch cubes
- 3/4 lb zucchini, cut into 1/2-inch cubes
- 10 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chopped scallion (from 1 bunch)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
- 1 1/4 cups pearl barley (8 oz)
- 1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- 1/2 lb cherry tomatoes, quartered
- 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
- 1/2 cup thinly sliced red onion, rinsed and drained if desired
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
- Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper.
Step 3
Spread in 2 oiled large shallow (1-inch-deep) baking pans.
Step 4
Roast vegetables, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total.
Step 5
Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Step 6
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking.
Step 7
Cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute.
Step 8
Add barley and cook, stirring until well coated with oil, 2 minutes more.
Step 9
Add broth and water and bring to a boil.
Step 10
Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes.
Step 11
Remove from heat and let stand, covered, 5 minutes.
Step 12
Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Step 13
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl.
Step 14
Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.
Step 15
Serve with cheese slices.
Step 16
Save recipe for the next time?
Chef's notes
Salad can be made 1 day ahead and chilled, covered.
Return to room temperature before serving.
