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Mediterranean Eggplant and Barley Salad

This recipe contains extra-virgin olive oil, pearl barley, eggplant, chicken broth, zucchini and more.
4 Servings - smittenkitchen.com
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Servings:4  | Calories:634 | Total Fat:39g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 39g
60 %
Sat Fat 6g
30 %
Total Carb 66g
22 %
Fiber 18g
72 %
Sugars 10g
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Cholesterol 0mg
0 %
Sodium 730mg
30 %
Protein 12g
25 %
Calories:
49% Extra-virgin olive oil
31% Pearl barley
12% Others combined
6% Eggplant
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Fresh mint

Ingredients

1 1/2 lb eggplant, cut into 1/2 inch cubes
3/4 lb zucchini, cut into 1/2 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
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14 oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black 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

Directions : View recipe directions on smittenkitchen.com
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