Eggplant and Barley Salad
By: Leah Rodrigues
Published: Wednesday, May 18, 2011 - 9:28am

Ingredients




1 1/2 pounds eggplant, cut into ½- inch cubes
3/4 pound zucchini, cut into ½- inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 1/4 cups pearl barley
1 3/4 cups chicken broth
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound tomatoes
 cup olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Preparation

1 Preheat oven to 425°F. 2 Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled baking pans. 3 Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, about 20 to 25 minutes. 4 Combine vegetables in 1 pan and cool, reserving other pan for cooling barley. 5 Heat 2 tablespoons 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. 6 Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. 7 Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. 8 Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes. 9 Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. 10 Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.

About


Adapted from Gourmet