Mediterranean Eggplant & Barley Salad

By liz13fwwm

Cubes of eggplant and zucchini are roasted until nicely caramelized, all the while pearled barley is absorbing spicy broth, and then two are tossed together with red onion, Kalamata olives, fresh mint, parsley, cherry tomatoes and mixed with a lemon vinaigrette. Hearty, healthy and so much more complex in flavor than one comes to expect from whole grain salads, I am pretty sure we’ll be coming back to this all summer.

Ingredients

• 1 1/2 pounds eggplant, cut into 1/2-inch cubes
• 3/4 pounds zucchini, cut into 1/2-inch cubes
• 10 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup scallion, chopped (from 1 bunch)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (note: I used 1/8-teaspoon and it was plenty spicy; adjust to taste)
• 1 1/4 cups pearl barley (8-ounces)
• 1 (14-ounce) 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 pound cherry tomatoes, quartered
• 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
• 1/2 cup red onion, thinly sliced, rinsed and drained if desired
• 1 cup fresh flat-leaf parsley, chopped
• 1/2 cup fresh mint, chopped

Details

Servings 8
Adapted from smittenkitchen.com

Preparation

Step 1

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.