Filed under: DINNER | Tags: barley, eggplant, lemon, olives, onion, salad, tomatoes, vegetarian
Thank you SK! This was delicious! I rarely buy fresh herbs, but since i am making another parsley-heavy dish tonight, i went ahead and got some. I had been looking for a NEW eggplant recipe for some time when i finally went to Smitten Kitchen and found her recipe. It was a little involved – one of those dishes where you can spend the SOLID 50-60 minutes washing, chopping, baking, and working the stove top. But it was worth it.
I will definitely make this one again someday. It was filling and tasty, with enough depth of flavor so that I didn’t feel bad not serving it with anything. A wonderful midweek recipe that you can actually look forward to eating chilled for lunch the next day.
- 1 1/2 lb eggplant, cut into 1/2-inch cubes (I used 4 baby eggplants)
- 1/2-3/4 lb zucchini, cut into 1/2-inch cubes
- 10 T evoo
- 1 t salt
- 1 t black pepper
- 1 C chopped scallion (or yellow onion)
- 1 1/2 t ground cumin
- 1/2 t ground coriander
- 1/4 t red pepper
- 1 1/4 C pearl barley (8 oz)
- 2 C chicken or veggie broth
- 1/2 C water
- 2 T lemon juice
- 1 garlic clove, minced
- 1/4 t sugar
- 1/2 lb cherry tomatoes, quartered
- 1/2 cup Kalamata or other brine-cured black olives, pitted and halved
- 1/2 C thinly sliced red onion, rinsed and drained if desired
- 1 C chopped fresh flat-leaf parsley
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Cook barley: Heat 2 T oil in a large pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and red pepper, 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, stirring occasionally, until all of liquid is absorbed and barley is tender, 30 to 35 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.
- While the barley is cooking, 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.
- 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 slices of feta cheese.
Woo Hoo! I love our new camera! Joe (only half joking) observed that it is going to start taking an extra half hour before meals so that i can take all the pictures i want. We had been looking for a while at getting the Cannon sx1, but Joe found a great deal for our T1i on Slickdeals.
The rye bread did not come out quite like i expected, but it is still good. I ended up using ‘regular’ rye flour and i think this had a big impact on the final product. Being new to Boston/ Cambridge, i have not quite. Still, I was glad to make two loaves this week. I froze the pretty, spiral loaf (wrapped in aluminum foil and bundled in two plastic grocery bags) after letting it cool completely. It had been baked an a loaf pan and was perfectly peaked over the rim.
The second loaf I made marbled, freestanding on a baking sheet with two little rolls (photo above). I was worried that the rolls (2 of the 12 pieces for the marbled loaf) would be overdone when i cooked them the same time as the loaf, but as you can see they came out great! For fun, i did one with and one without egg wash. The wash made a big difference. Though they both taste good, the one without just looks really dry and stale. Neither one lasted long. They were both eaten before they got a chance to cool.
BTW: this bread made some delicious grilled (Vermont cheddar) cheese with onion…
Check our more fab shots taken with our new toy on FLICKR!