Mediterranean Barley with Eggplant and Tomatoes
🌟Main ingredient:Barley
✨secondary ingredients: onions and eggplant
⏱️Cooking time: 240 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
1
cup
barley
1
eggplant,
diced
1
onion,
chopped
2
tomatoes,
chopped
2
cloves
garlic,
minced
2
tablespoons
olive
oil
1
teaspoon
dried
oregano
1/2
teaspoon
dried
thyme
Salt
and
pepper
to
taste
Fresh
parsley
for
garnish
Cooking steps
1. In a pot, bring 2 cups of water to a boil. Add barley and cook until tender, about 45-60 minutes. Drain any excess water and set aside.
2. Preheat the oven to 400°F (200°C).
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic. Sauté until onions are translucent, about 5 minutes.
4. Add diced eggplant to the skillet and cook until softened, about 10 minutes.
5. Stir in chopped tomatoes, dried oregano, dried thyme, salt, and pepper. Cook for another 5 minutes.
6. Add the cooked barley to the skillet and mix well. Cook for an additional 5 minutes to allow flavors to blend.
7. Transfer the mixture to a baking dish and bake in the preheated oven for 20 minutes.
8. Remove from the oven and garnish with fresh parsley before serving.
9. Serve the Mediterranean barley with eggplant and tomatoes with a side of your choice, such as rice or greens.
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