Good recipe using eggplant and wheat berries. Also a tasty way to use up all those cherry tomatoes in your garden. You can also pan-fry or bake the eggplant instead of grilling it.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
276 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Preheat grill for medium heat and lightly oil the grate.
Step 3
Brush eggplant slices with about 1 tablespoon olive oil.
Step 4
Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
Step 5
Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
Step 6
Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.
Step 7
Bake in the preheated oven until cheese is melted, about 15 minutes.
Ingredients
1 teaspoon ground cinnamon
½ teaspoon ground black pepper
1 large onion, chopped
2 cups chicken broth
½ cup barley
1 tablespoon chopped garlic
¾ cup shredded mozzarella cheese
1 (14 ounce) can diced tomatoes
2 tablespoons olive oil, or as needed
½ teaspoon salt, or more to taste
½ teaspoon nutmeg
1 (14 ounce) can black beans, rinsed and drained
¼ teaspoon allspice
2 pounds eggplant, quartered and sliced, or more to taste
