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Barley Lentil & Eggplant Casserole

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Eggplants 2 Medium, cut into 3/4-inch cubes (Unpeeled)
  Water 5 Cup (80 tbs)
  Vegetable bouillon cubes 5
  Lentils 3⁄4 Cup (12 tbs), drained, rinsed
  Pearl barley 3⁄4 Cup (12 tbs), drained, rinsed
  Dry oregano 1 Tablespoon
  Green onions 1 Cup (16 tbs), thinly sliced
  Mint 1⁄3 Cup (5.33 tbs), chopped
  Mint 3 Tablespoon
  Olive oil 2 Tablespoon
  Pepper 1 Teaspoon
  Shredded part skim mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Mint sprig 1 Teaspoon
Directions

Spray 2 shallow rimmed baking pans with cooking spray.
Spread eggplant cubes evenly in pans; spray with cooking spray.
Bake eggplant in a 425° oven, turning with a spatula several times, until well browned and soft when pressed (30 to 35 minutes).
Meanwhile, in a 3- to 4-quart pan, bring 5 cups water to a boil; add bouillon cubes and stir until dissolved.
Add lentils, barley, and oregano.
Reduce heat, cover, and simmer until lentils and barley are tender to bite (about 25 minutes).
Drain, reserving liquid.
Lightly mix eggplant, lentil-barley mixture, onions, chopped mint, oil, pepper, 1 cup of the cheese, and 1 cup of the reserved lentil-barley liquid.
Spread in a 9- by 13-inch casserole; sprinkle with remaining 1/2 cup cheese.
Cover and bake in a 425° oven until heated through (about 30 minutes; about 45 minutes if refrigerated).
Garnish with mint sprigs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Barley

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