Mediterranean Eggplant and Barley Salad
Photo © Deb Perelman
- 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
- 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
- Produce
- Cherry tomatoes (1/2 lb)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1 1/2 teaspoons)
- Eggplant (1 1/2 lb)
- Flat-leaf parsley, fresh (1 cup)
- Mint, fresh (1/2 cup)
- Red onion (1/2 cup)
- Scallion (1 cup)
- Zucchini (3/4 lb)
- Canned Goods
- Vegetable or chicken broth, reduced-sodium (1 (14-oz) can)
- Cooking & Baking
- Black pepper (1 teaspoon)
- Cayenne (1/4 teaspoon)
- Garlic clove (1)
- Olive oil, extra-virgin (10 tablespoons)
- Salt (1 teaspoon)
- Sugar (1/4 teaspoon)
- Pasta & Grains
- Pearl barley (1 1/4 cups)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Water (3/4 cup)
- Other
- 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 15, 2007 (5 years ago).
39 people saved this recipe.
