Baked eggplant with barley, feta and dill

Cooking Vegetarian Baked eggplant with barley, feta and dill

Fresh herbs enliven this easy baked eggplant dish topped with the nutty bite of a warm barley salad.

Lables: High fibre Low carb Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C and line a baking tray with baking paper. Place eggplant, cut-side down, on the tray, then brush with 1 tablespoon oil and bake for 15 minutes. Add capsicum, cut-side down, brush with 2 teaspoons oil and bake for a further 20 minutes or until tender. Remove seeds from capsicum, then cut flesh into 1cm pieces.
  2. Meanwhile, cook the barley in a saucepan of boiling, salted water for 25 minutes or until tender. Drain and cool slightly.
  3. Whisk spices, juice, zest and remaining 1 tablespoon oil in a bowl. Place barley, capsicum, rocket and herbs in a large bowl, then drizzle over dressing. Season and toss to combine. Place eggplant, cut-side up, on plates, then top with the barley salad and feta, then sprinkle with extra smoked paprika.

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4 eggplants, halved lengthways
2 1/2 tbsp olive oil
1 red capsicum, halved
1 cup pearl barley, rinsed, drained
1 tsp each ground cumin and ground cinnamon
1 tsp smoked paprika , plus extra to serve
Zest and juice of 1 lemon
Handful rocket leaves
2 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
150g feta, crumbled

Adv

Autors
Preparation time
5
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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