This thanksgiving my Mama put me in charge of making some vegetarian sides for our dinner. My mind automatically jumped to a hearty salad I had made once before that was greeted with rave reviews. The preparation of each individual part of this salad takes a bit of time, as well as cooling the barely after you’ve cooked it. Make sure you leave yourself enough time, or even make the salad a day ahead (I did this but left the tomatoes out overnight so nothing got soggy). Enjoy!
The pictures from this and my next post are a nice treat because I got to play around with my dad’s Panasonic Lumix camera. I’m in the market for a new camera because currently my Canon Powershot SD980 is not cutting it anymore. I’ve been perusing Ebay and some local stores but so far I haven’t found the right camera for the right price.
Mediterranean Eggplant and Barley Salad
From Smitten Kitchen (This blog is a source of unending cooking inspiration for me so I wouldn’t be surprised if many more of my recipes come from here)
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
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable 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
Preheat oven to 425°F. 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 large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
To cook barley, 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. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. 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.
To make dressing, whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. To assemble salad add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.