Healthy

Baked eggplant with barley, feta and dill

Name: Baked eggplant with barley, feta and dill
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: 4 eggplants, halved lengthways; 2 1/2 tablespoons olive oil; 1 red capsicum, halved; 1 cup (225g) pearl barley, rinsed, drained; 1 teaspoon each ground cumin and ground cinnamon; 1 teaspoon smoked paprika (pimenton), plus extra to serve; Zest and juice of 1 lemon; Handful rocket leaves; 2 tablespoons chopped dill; 2 tablespoons chopped flat-leaf parsley; 150g feta cheese, crumbled

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Baked eggplant with barley, feta and dill

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by Jill Dupleix

Food writer

Oct 03, 2015

Fresh herbs enliven this easy baked eggplant dish topped with the nutty bite of a warm barley salad.

4 eggplants, halved lengthways
2 1/2 tablespoons olive oil
1 red capsicum, halved
1 cup (225g) pearl barley, rinsed, drained
1 teaspoon each ground cumin and ground cinnamon
1 teaspoon smoked paprika (pimenton), plus extra to serve
Zest and juice of 1 lemon
Handful rocket leaves
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
150g feta cheese, crumbled

Method

1.

Preheat oven to 200°C and line a baking tray with baking paper. Place eggplant, cut-side down, on the tray, then brush with 1 tablespoon oil and bake for 15 minutes. Add capsicum, cut-side down, brush with 2 teaspoons oil and bake for a further 20 minutes or until tender. Remove seeds from capsicum, then cut flesh into 1cm pieces.
2.

Meanwhile, cook the barley in a saucepan of boiling, salted water for 25 minutes or until tender. Drain and cool slightly.
3.

Whisk spices, juice, zest and remaining 1 tablespoon oil in a bowl. Place barley, capsicum, rocket and herbs in a large bowl, then drizzle over dressing. Season and toss to combine. Place eggplant, cut-side up, on plates, then top with the barley salad and feta, then sprinkle with extra smoked paprika.