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mediterranean eggplant and barley salad


mediterranean eggplant and barley salad Recipe

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:
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