Mediterranean eggplant and barley salad recipe for a healthy meal

Ingredients for Mediterranean eggplant and barley salad

• 675 g aubergine, cut into 1.25 cm cubes

• 340 g courgette, cut into 1.25 cm cubes

• 150 ml extra-virgin olive oil

• 5 ml salt

• 5 ml black pepper

• 120 g chopped spring onion (from 1 bunch)

• 7.5 g ground cumin

• 2.5 g ground coriander

• 1 g cayenne

• 250 g pearl barley

• 410 ml vegetable stock

• 180 ml water

• 30 ml fresh lemon juice

• 1 garlic clove, minced

• 1 g sugar

• 225 g cherry tomatoes, quartered

• 80 g Kalamata or other brine-cured black olives, pitted and halved

• 75 g thinly sliced red onion, rinsed, drained if desired

• 120 g chopped fresh flat-leaf parsley

• 15 g chopped fresh mint

Accompaniment:

• 225 g ricotta salata, cut crosswise into thin slices

How to make Mediterranean eggplant and barley salad

1. Position the oven racks in the upper and lower thirds of the oven and preheat to 220°C (fan) / 230°C (conventional).

2. In a large bowl, toss the eggplant and courgette with 75 ml of oil, 3/4 teaspoon of salt, and 3/4 teaspoon of pepper. Spread the mixture evenly in two oiled large shallow baking trays (about 2.5 cm deep).

3. Roast the vegetables in the oven for 20–25 minutes, stirring occasionally and swapping the position of the trays halfway through, until the vegetables are golden brown and tender.

4. Combine the roasted vegetables in one tray and set aside to cool, reserving the other tray for the barley.

5. Heat 30 ml of oil in a heavy pot (3 to 4 litres) over moderately high heat until hot but not smoking. Add the sliced scallion, cumin, coriander, and cayenne pepper, stirring for about 1 minute until fragrant.

6. Add the barley to the pot and stir until it is well coated with oil, cooking for an additional 2 minutes.

7. Pour in the broth and water, bringing the mixture to a boil. Reduce the heat and cover, simmering for 30–40 minutes until all the liquid is absorbed and the barley is tender.

8. Remove the pot from the heat and let it stand, covered, for 5 minutes. Transfer the barley to the reserved shallow baking tray and spread it out to cool quickly to room temperature, about 20 minutes.

9. In a large bowl, whisk together the lemon juice, minced garlic, sugar, remaining 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 45 ml of oil.

10. Add the cooled barley, roasted vegetables, and any remaining ingredients to the bowl with the dressing, tossing until everything is well combined.

11. Serve the dish with slices of cheese alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.