Vegan Mediterranean Eggplant and Barley Salad

By blum099

Per Serving: 337 Calories; 23g Fat (57.2% calories from fat); 6g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 444mg Sodium

Ingredients

• 1 1/2 pounds eggplant, cut into 1/2" cubes
• 3/4 pound zucchini, cut into 1/2" cubes
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground pepper
• 1 cup scallion, chopped
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1 1/4 cups barley
• 2 cups veggie broth
• 2 Tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon granulated sweetener
• 1/2 pound cherry tomato, quartered
• 1/3 cup kalamata olives, pitted and halved
• 1/2 cup red onion, thinly sliced, rinsed and drained if desired
• 1 cup parsley, chopped
• 1/2 cup mint, chopped (optional)

Details

Servings 4

Preparation

Step 1

1. Roast eggplant and zucchini in a preheated 425F oven with 1/4 cup olive oil (4 Tablespoons), sea salt and pepper. Stir occasionally as they cook until vegetables are golden brown and tender about 20- 25 minutes. Cool.
2. Heat 1 Tablespoon olive oil in a large skillet. Add scallion, cumin, coriander and cayenne, stirring until fragrant, about one minute. Add barley and stir until coated with oil. Carefully add broth and bring to a boil. Simmer, covered, until all liquid is absorbed and barley is tender, about 30-40 minutes. Remove from heat and let stand, covered, for 5 minutes. Spread in pan to cool to room temperature.

3. Whisk 3 Tablespoons olive oil, lemon juice, garlic, sugar, and sea salt & freshly ground pepper, to taste.

4. Mix barley with the roasted eggplant and zucchini mix. Add remaining ingredients. Toss with dressing.