Name: Baked eggplant with barley, feta and dill
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 1
Ingredients: 4 eggplants, halved lengthways; 45.50 gm olive oil; 1 red capsicum, halved; 225g pearl barley; 2.50 gm ground cumin; 2.50 gm ground cinnamon; 2.50 gm smoked paprika (pimenton), plus extra to serve; 1 lemon, zested, juiced; Handful rocket leaves; 40.00 ml chopped dill; 40.00 ml chopped flat-leaf parsley; 150g feta, crumbled

Baked eggplant with barley, feta and dill

0 Likes

Prep Time:
5 minutes

Cook Time:
60 minutes

Total Time:
65 minutes

Herb-infused baked eggplant paired with warm barley salad for a flavorful twist.

Ingredients:

4 eggplants, halved lengthways
45.50 gm olive oil
1 red capsicum, halved
225g pearl barley
2.50 gm ground cumin
2.50 gm ground cinnamon
2.50 gm smoked paprika (pimenton), plus extra to serve
1 lemon, zested, juiced
Handful rocket leaves
40.00 ml chopped dill
40.00 ml chopped flat-leaf parsley
150g feta, crumbled

Instructions:

Preheat the oven to 200°C and line a baking tray with baking paper. Arrange eggplant cut-side down on the tray, brush with 1 tablespoon of oil, and bake for 15 minutes. Next, add the capsicum cut-side down, brush with 2 teaspoons of oil, and bake for an additional 20 minutes until tender. Remove seeds from capsicum and dice the flesh into 1cm pieces.
Cook the barley in boiling, salted water for 25 minutes until tender. Drain and cool slightly.
Combine spices, juice, zest, and 1 tablespoon of oil in a bowl. Mix barley, capsicum, rocket, and herbs in a large bowl. Drizzle with the dressing, season, and toss to combine. Serve eggplant on plates, topped with barley salad, feta, and a sprinkle of smoked paprika.

We use cookies

Similar Recipes

Baked Eggplant

Baked Eggplant with Cashews

Baked eggplant with goat's cheese and cream

Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

Miso eggplant with scrambled tofu recipe