Comments on: mediterranean eggplant and barley salad

By: deb

deb — Thu, 13 Oct 2011 15:10:43 +0000

Carolee — Thanks, done! Glad you liked it.

By: Carolee

Carolee — Tue, 11 Oct 2011 15:15:43 +0000

I just made this and will serve it to my book group tomorrow — my initial tasting confirms it’s going to be wonderful. I used quinoa instead of bulgar. I found this in your recipe list under “eggplant.” Later I was looking for the recipe under Salads and it isn’t there. I know later I’ll be looking for this recipe again — if you would also put it in your Salad list in your index, I’d really appreciate it!

By: emilie

emilie — Mon, 13 Jun 2011 14:51:16 +0000

I have followed and enjoyed many of your delicious recipes, but this one prompted me to finally post my praise! This salad was just bursting with flavor and I absolutely could not stop eating it. I was a little disappointed when I first tasted it, but after sitting for a few hours, the flavors melded and really intensified–amazing! Thank you :). (I cubed feta into the salad instead of the ricotta salata as an alternative.)

By: Michelle

Michelle — Sun, 12 Jun 2011 17:15:18 +0000

I was looking for a side dish to serve with some shrimp this week, and this fit the bill. It’s both a grain and has veggies in it, so I didn’t have to make anything else. I was a little hesitant after reading all the steps, but it was so worth it! It was absolutely delicious. I skipped the parsley, mint, and raw onion and it was still fantastic. I added a little bit of extra lemon juice and I couldn’t stop eating it. The flavor of the spices in the barley were tasty but not overpowering and the roasted vegetables were simple and melted in my mouth. Normally I love eggplant but hate the seeds, and I didn’t even notice them once the eggplant was roasted. I’d make this again. It’s even great as a vegetarian lunch or snack.

By: Tricia in Monaville

Tricia in Monaville — Mon, 09 May 2011 00:28:46 +0000

I was pondering how to quicky use the gorgeous little eggplants and skinny zucchini that jumped into my cart at the grocery, so I checked your blog and of course you had a great recipe.

I’d already made tabbouli, so left out the parsley. Used 2 cups couscous soaked in 2 cups chicken broth since I didn’t have barley. Didn’t add any salt as the couscous and olives were plenty briny. The result was Oh My, This Is So Good!

By: Lindsay

Lindsay — Wed, 23 Feb 2011 00:21:52 +0000

I just found your blog and linked to your recipe through my blog so my followers may find you as well. I am so excited to try this recipe!

By: Rob

Rob — Tue, 30 Nov 2010 18:27:34 +0000

Made this last night. Loved it! Only suggestion is to use less parsley as it can be overpowering. MY favorite food blog is right here.

By: Claire

Claire — Wed, 27 Oct 2010 19:03:27 +0000

Oh and PS, I’m serving it up with some Quorn fillets (and a homemade tomato sauce to juice those little babies up). Have you ever used this stuff? I’ve just been introduced to it, and am impressed!

By: Claire

Claire — Wed, 27 Oct 2010 19:00:54 +0000

This is in the process of being whipped up (well, less whipping involved, more gentle stirring/chopping/loving.) The smells in the kitchen are amazing, the wine I’m drinking as I enjoy kitchen cooking and tunes is delicious (and from a big wine glass- yay!), and I am once again thankful for your sexy site, lush photos, unpretentious blogging and total likeability, Deb! Thanks again. xox

By: Adie

Adie — Tue, 21 Sep 2010 21:11:26 +0000

oh…I meant to mention that since I used the kashi blend instead of the barley, I omitted that oil (2tbs) as my grains didn’t call for it.. and I didn’t quite use 5 tbs for the roasting…so I prob. finished up using 6-7 tbs total. turned out beautifully!