Mediterranean Eggplant and Barley Salad

Ingredients

• 1 teaspoon salt
• ¾ pound zucchini
• 1 ½ pounds eggplant
• ¹/₃ cup Kalamata or other brine-cured black olives
• ½ cup red onion
• 1 cup fresh flat-leaf parsley
• 1 teaspoon black pepper
• + 14 more ingredients
• • 1 cup scallion
  • 1 ½ teaspoons ground cumin
  • 10 tablespoons extra-virgin olive oil
  • 1 14-oz can reduced-sodium chicken broth
  • ¾ cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • ¼ teaspoon sugar
  • ½ pound cherry tomatoes
  • ½ cup fresh mint
  • ½ teaspoon ground coriander
  • 1 1/2-lb piece ricotta salata
  • ¼ teaspoon cayenne
  • 1 ¼ cups pearl barley

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 ...

View full recipe at Epicurious