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Mediterranean Eggplant and Barley Salad
Perfectly baked eggplant and zucchini should have a soft, buttery texture that almost melts in your mouth. Combine with chewy barley and a crisp, lemon dressing, this filling and unusual warm salad is a flavorful addition to your dinner recipes.
10 Tbsp. olive oil, divided
1 bunch scallion, chopped
1 1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne
1 1/4 cups pearl barley
1 (14 oz.) can reduced-sodium chicken broth
3/4 cup water
1 tsp. salt, divided
1 1/2 lbs. eggplant
3/4 lb. zucchini
1 tsp. pepper
2 Tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. sugar
1/2 lb. cherry tomatoes, quartered
1/3 cup Kalamata olives, halved
1/2 cup thinly sliced red onion
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
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Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad
One Star Guiding Stars
  • Servings:4 (640 g)
  • Prep Time:45 minutes
  • Cook Time:0 minutes
1. Preheat oven to 425 degrees F.
2. Heat 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Cook scallion, cumin, coriander, and cayenne. Stir until fragrant (1 minute).
3. Add barley and stir until it smells nutty (2 minutes). Add broth, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender (30-40 minutes).
4. While barley is cooking, cut eggplant and zucchini into bite-sized cubes. Toss with pepper, remaining  1/2 teaspoon salt, and 5 tablespoons oil in a bowl. Spread on two baking pans and roast, stirring occasionally, until vegetables are golden brown and tender (20-25 minutes).
5. Whisk together lemon juice, garlic, sugar, and remaining 3 tablespoons oil in a large bowl.
6. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing. Toss until well combined and serve warm.