mediterranean eggplant and barley salad
You know, I’ve never been one to malign vegetables or healthy food, but I think that’s exactly what’s happened here. I don’t dive into posts about them the way I do with cakes, frosted, sprinkled, rolled, yeasted, basted, braised and pressed things; the more everyday stuff always ends up backlogged, and then accidentally forgotten. And it’s a shame, because if I had more of this Mediterranean Eggplant and Barley Salad right now, I’d eat it for lunch and then dinner again.
Cubes of eggplant and zucchini are roasted until nicely caramelized, all the while pearled barley is absorbing spicy broth, and then two are tossed together with red onion, Kalamata olives, fresh mint, parsley, cherry tomatoes and mixed with a lemon vinaigrette. Hearty, healthy and so much more complex in flavor than one comes to expect from whole grain salads, I am pretty sure we’ll be coming back to this all summer. I have done you a disservice by not mentioning this for two weeks, as you could have have already eaten it twice! Maybe even four times! Tsk-tsk. I assure you, a lesson has been learned.
The next two recipes are Hot Off Teh Blogs, which means I got them from someone who probably doesn’t take months to get around to sharing their finds with other like-minded cooks. Hashed Brussels Sprouts With Poppy Seeds from the Union Square Cafe Cookbook via Molly as well Luisa. Though pan-browning is our usual favorite way to eat these little nutters, that took about 10 minutes beginning to end should not be overlooked. Slices of brussels are sliced and sautéed like the cabbage they are with lemon juice, olive oil, a garlic clove, poppy seeds and then briefly simmered in white wine or vermouth. I’m a sucker for anything speckled, and coupled with their bright lime-green tinge, this dish is a perfect late-winter reminder of the brighter days ahead.
I’m not sure why I never mentioned making Heidi at 101 Cookbook’s Roasted Cauliflower Popcorn–did I just not like my photo? (Wouldn’t be the first time.) I liked the dish, however, um, which is really what this is about. Growing up, we always had cauliflower with bread crumbs, but this is perked up with a hot pepper and two cloves of garlic. Still, it stays on this of mouth searing side of spicy, due to those fresh bread crumbs and the caramelized edges of the cauliflower.
By the end of the winter, when you’re about as sick of the readily-available produce as one can get, there’s no time like the present to find a way to innovate, and both this cauliflower and those brussels did the trick. As always, thanks be to Molly, Luisa and Heidi for the freshest of fresh ideas.
Mediterranean Eggplant and Barley Salad
Gourmet, September 2006
Makes 4 (main course) or 8 (side dish) servings
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
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.
Wow! This looks spectacular. But I was wondering (even if it seems an elementary step) whether you might include the roasting directions. Your bit about “cubes of eggplant and zucchini roasted until nicely caramelized” made this salad sound fabulous. I think I might make it tonight!
Oops, that accidentally got cut when I re-jiggered the recipe. I will add that graph back now. Thx!
Those sprouts are good indeed, but tell me, did you make them with poppy seeds or mustard seeds? Having recently come face-to-face with a badly cooked version of them (so sulfur-y, I almost winced), I’m happy to be reminded of such Brussels sprout perfection!
I made them with poppy seeds, because that’s what I had on hand. But! I’m on the lookout for black mustard seeds because I think they’d be delicious, in this and my Indian forays. Pretty much, this recipe and the pan-browned ones are the only two I will ever need. (I say this now, but in another month I will try my 19th brussels recipe, no doubt. I am fixated.)
That salad looks great, especially for light weekend lunches. And the cauliflower popcorn? I never thought I’d have cravings for cauliflower, but this is fabulous.
Came over from Elise’s Simply Recipes. I love grainy salads, and that one looks great! Thanks for sharing the recipes.
I love those Hashed Brussels Sprouts – it’s become a Thanksgiving staple for us. And it does truly make a convert of people who claim to hate brussels sprouts. The barley salad looks wonderful…is it a good disguise for eggplant, which my husband professes to loathe?
hello deb – first time commenter here, but a dedicated lurker…
i have a question about roasting the eggplant & zucchini; do you switch from top-to-bottom or bottom-to-top? these recipes truly are reminders of the fresh seasons to come (hopefully soon!)
I guess I´ll just have to try brussels sprouts again once I see them available fresh. I have always been a brussel-sprout hater, but you even made me try fennel seeds and I liked them like that, so anything is possible.
If you make me not hate blue cheeses, you´ll be my personal heroine forever hahaha
And I understand about forgetting to post healthier recipes, I do the same… there must be something about some dishes that makes them seem less exciting than a great sweet recipe, but I must say that I for one find this kind of recipe quite inspiring, so keep them coming. This barley salad is going in my to-cook list, it sounds perfect for hot days and I´ve seen some lovely zucchini lately.
Hey, I am so with you on the just-can’t-bring-myself-to-unpack-for-weeks thing. What’s up with that, anyway?
I think, for me, returning from a trip must send me into some sort of dream state where I imagine I have a ladies maid. Oh well.
Going to figure out how to print out these recipes efficiently…Thanks.
Anna
First time to comment here I think, but I come often to see the AMAZING pictures of the recipies you make.
I was inspired to comment by your first paragraph about either doing things RIGHT NOW or pretty much never. I’m the same way. Sometimes I get home from a vacation and unpack immediately. After our last vacation in January I didn’t unpack for more than 8 days (or was it two weeks?).
I’m so glad I’m not alone!
Thanks!
Is the eggplant cubed skin on? or peeled?
Deb, I love barley salad. Our favourite recipe includes roasted corn and is dressed with a cilantro-chipotle pesto. It’s fantastic, especially chilled. As a huge fan of eggplant, I look forward to trying this Mediterranean version.
I’m loving the hashed brussel sprouts, looks like a great way to appreciate them!
I am definitely trying the salad and, if I have time, I’ll try the b. sprouts. THey are my fave veggie these days!
Thank you!
I’ve made that cauliflower, too, and it’s fabulous. The brussels sprouts are calling my name. I was scrolling down the page and that speckled goodness stopped me in my tracks!
Thanks for the barley salad post, Deb! I love barley (so much that I’ve emailed rob for his cilantro-chipotle dressing version!) and this looks like it could go to a cookout and hang out for a while on a buffet table none the worse for wear. Can’t wait to try it!
Made the barley salad this weekend. Absolute winner, we ate it 2 nights in a row.
I added some pre-marinated & sauteed thin slices of flank steak to it & it was great. But beware that barley packs the same gastro-punch as beans. Did not know that…
Your photography is fabulous! I was just thinking this morning that I buy way too many cookbooks and never make anything in them – I enjoy imagining that I will make the yummy things pictured. Your blog just might save me a bundle!
The pictures just make me feel healthy looking at them. Will try it out after my workout at the gym tonight. Keep up the good work, I know it’s hard!
I just finished making this not too long ago (like, 45 min. or so) and it is fabulous. Thanks for the recipe! It seems like a lot for one person but I was too lazy to half the recipe…do you think it will freeze well? Then again, it may be gone before then (eaten in various helpings at different meals, I’m not going to gorge on the entire bowl in one sitting…although it is tempting)
I just made your barley salad and it was so amazingly scrumptious! Thank you for your wonderful recipes and lovely pictures!
I made this for dinner tonight and it was fantastic! I substituted quinoa for barley, shallots for red onion, and cilantro for parsley–it was a hit. Deb, I’ve followed recipes from your site for three out of the past five meals that I’ve cooked. I owe you an enormous thanks for making my kitchen a happier place.
Hi Deb! I’d love to make this tomorrow without having to go to the store! What would be the best substitute for the barley (because I’m out!), wheat berries, bulgar or quinoa?
Thanks!