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mediterranean eggplant and barley salad

Smitten Kitchen
  • minutes
  • Serves 8

INGREDIENTS

1 1/2 lbs

eggplant

3/4 lb

zucchini

10 tbsp

olive oil

1 tsp

salt

1 tsp

pepper

1 cup

scallion

1 1/2 tsp

ground cumin

1/2 tsp

ground coriander

1/4 tsp

cayenne

8 ozs

pearl barley

14 ozs

chicken broth

3/4 cup

water

2 tbsp

lemon juice

1

garlic clove

1/4 tsp

sugar

1/2 lb

cherry tomatoes

1/3 cup

kalamata

1/2 cup

onion

1 cup

flat-leaf parsley

1/2 cup

mint