Average: 0 (0 votes)
Prep time
30 minutes
Total time
1 hour
8 Servings

1 large eggplant, cut into cubes

2 medium zucchini, cut into cubes

2 tablespoons extra-virgin olive oil

½  teaspoon salt

½  teaspoon black pepper

1 bunch scallions, chopped

1 ½ teaspoons ground cumin

½ teaspoon ground coriander

¼ teaspoon cayenne

1 cups barley, preferably hull-less

3  cups vegetable or chicken stock, or water

½  cup water

Juice of 1 lemon

2 garlic cloves, minced

1 teaspoon za’atar (optional)

½ pound cherry tomatoes, quartered

⅓ cup Kalamata or other brine-cured black olives, pitted and halved

1 cup chopped fresh flat-leaf parsley

½ cup chopped fresh mint

  1.  Preheat the oven to 425°F.
  2. Toss the  eggplant and zucchini with 1 tablespoon of the oil, salt, and pepper in a bowl. Spread in a large shallow (1-inch-deep) lightly greased baking pan and roast, stirring occasionally, until the vegetables are golden brown and tender, 20 to 25 minutes total. Cool.
  3. While the vegetables are roasting, heat the remaining 1 tablespoon of oil in a heavy, 3- to 4-quart pot over moderately high heat. Add the scallions, cumin, coriander, and cayenne, and cook, stirring, until fragrant, about 1 minute. Add the barley and cook, stirring, for 2 minutes more. Add the stock and bring to a boil. Reduce the heat and simmer, covered, for 40 minutes, or until almost all of the liquid is absorbed and the barley is tender. Remove from the heat and let stand, covered, for 15 minutes to allow the barley to absorb any additional liquid.
  4. Whisk together the lemon juice, garlic, and za’atar in a large bowl. Add the barley, roasted vegetables, and remaining ingredients to the bowl and toss to combine.

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