Mediterranean Roasted Eggplant Barley Bowl (Printable)
Tender roasted eggplant and nutty barley with crisp vegetables in a creamy tahini dressing.
# What You’ll Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/2 small red onion, thinly sliced
06 - 2 tablespoons olive oil
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Grains
09 - 1 cup pearl barley
10 - 3 cups water or vegetable broth
11 - 1/2 teaspoon salt
→ Tahini Dressing
12 - 1/4 cup tahini
13 - 2 tablespoons lemon juice (about 1 lemon)
14 - 1 tablespoon olive oil
15 - 1 garlic clove, minced
16 - 1 tablespoon maple syrup or honey
17 - 2–4 tablespoons water, to thin
18 - 1/4 teaspoon salt
→ Garnishes
19 - 1/4 cup chopped fresh parsley or mint
20 - 1/4 cup crumbled feta cheese (optional)
21 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the eggplant, red bell pepper, and cherry tomatoes with 2 tablespoons olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, stirring halfway, until the vegetables are golden and tender.
04 - Rinse the barley under cold water. In a saucepan, combine barley, water or vegetable broth, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer uncovered for 25–30 minutes, or until tender. Drain any excess liquid and set aside.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup or honey, and salt. Gradually add water, 1 tablespoon at a time, until the dressing is smooth and pourable.
06 - Divide cooked barley among four bowls. Top with roasted vegetables, cucumber, and red onion. Drizzle generously with tahini dressing.
07 - Garnish with parsley or mint, feta cheese, and pine nuts or almonds as desired. Serve immediately or at room temperature.
# Expert Advice:
01 -
- The tahini dressing creates this velvety richness that makes you forget youre eating something so wholesome
- You can assemble it in endless variations based on whatever vegetables look best at the market
- The barley gives it this satisfying chew that proves grains dont have to be boring
02 -
- Do not skip the step of salting your eggplant before roasting if you have time, it draws out bitterness and makes the texture infinitely better
- The dressing will look curdled at first but keep whisking and it will emulsify into something silky
03 -
- Cut your eggplant into uniform cubes so everything roasts at the same rate
- Spend the extra minute to toast your nuts in a dry pan, it makes a huge difference