Barley Lentil & Eggplant Casserole
|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|
|Olive oil||2 Tablespoon|
|Shredded part skim mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Mint sprig||1 Teaspoon|
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.