Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad
Photo by Romulo Yanes

Ingredients

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

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

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