Eggplant and Barley Salad

This recipe may have ingredients that you don’t have on-hand, but it won't suffer terribly if you make some substitutions.


1 eggplant (about 1 1/2 lbs) cut into 1/2-inch cubes
3/4 lb. zucchini, cut into 1/2-inch cubes
olive oil
1 t salt
1 t black pepper
1 cup thinly sliced onion
1 1/2 t ground cumin
1/2 t ground coriander
1/4 t cayenne
1 1/4 c pearl barley
8 to 14 oz of chicken or vegetable broth
2 T fresh lemon juice
2 or 3 cloves garlic
1/2 lb. tomatoes, chopped
1 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint


VEGGIES: Preheat oven to 425o. Toss the eggplant and zucchini with 5 T of the oil and some of the salt and pepper in a bowl. Then spread in 2 oiled, large shallow baking pans. Put the pan on the oven racks in the upper third of the oven. Roast the vegetables, stirring occasionally, until they are brown and tender – about 20 minutes.

BARLEY: Heat some oil and cook the onion, cumin, coriander and cayenne for about a minute. Add the barley and coat it with oil. Add the broth and water and bring to a boil. Reduce the heat and simmer covered, until all of the liquid is absorbed and the barley is tender, 30 to 40 minutes. After it is cooked, let it stand, covered, 5 minutes. Transfer it to a shallow baking pan and spread it to cool to room temperature, about 20 minutes.

DRESSING: Whisk together the lemon juice, garlic, sugar, salt and pepper, and 3 T oil in a large bowl. Add the barley, roasted vegetables and remaining ingredients, and toss.