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Mediterranean Eggplant and Barley Salad
1 ½ lbs. eggplant, cut into ½ -inch cubes
¾ lb. zucchini, cut into ½-inch cubes
10 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (one bunch)
1 ½ teaspoons ground cumin
½ teaspoon coriander
¼ teaspoon cayenne
1 ¼ cups pearl barley (8oz.)
¾ cup water
2 tablespoons fresh lemon juice
1 (14 oz.) can reduced-sodium chicken or vegetable broth (1 ¾ cups)
1 garlic clove, minced
¼ teaspoon NOW Real Food® Xylitol*
½ lb. cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
½ cup thinly sliced red onion
1 cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
To roast eggplant and zucchini: 
  1. Put oven racks in upper and lower thirds of oven and preheat oven to 425 degrees F.  
  2. Toss eggplant and zucchini with 5 tablespoons olive oil, ¾ teaspoon salt, and ¾ teaspoon black pepper in a bowl, then spread in two oiled large, shallow
  3. (1-inch deep) baking pans.
  4. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20-25 minutes total.
  5. Combine vegetables in one pan and cool, reserving other pan for cooling barley.
To cook barley:
  1. Heat 2 tablespoons olive oil in a 3-to-4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring until fragrant; about 1 minute. 
  2. Add barley and cook, stirring until well-coated with oil, 2 minutes more. 
  3. Add broth and water and bring to a boil, then reduce heat and simmer, covered, until all liquid is absorbed and barley is tender; 30 to 40 minutes. 
  4. Remove from heat and let stand, covered, for 5 minutes. 
  5. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature; about 20 minutes.
To make dressing and assemble salad:
  1. Whisk together lemon juice, garlic, sugar, and remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil in a large bowl. 
  2. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. 
  3. Serve with slices of a hard cheese, such as parmesan.
Note: This salad can be made one day ahead and chilled, covered.  Return to room temperature before serving.

*NOW items available at your local health food store