Baked eggplant with barley, feta and dill

Recipes / Vegetarian

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

Recipe «Baked eggplant with barley, feta and dill» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.