Tomato, Aubergine and Pearl Barley

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July 1, 2016 by dgarnett2013

Tomato, Aubergine and Pearl Barley: 26 Grains by Alex Hely-Hutchinson

barleyaubergine

Serves 2

 

  • 2 tabs olive oil
  • 1 garlic clove, crushed with a little salt
  • 1 aubergine, cut into 2- 3cm cubes
  • 200g cherry tomatoes
  • 30g pine nuts, toasted
  • small handful of parsley leaves, finely chopped
  • sea salt and black pepper

 

For the pearl barley: 

  • 1 tab olive oil
  • ½ onion, thinly sliced
  • 75g – 100g pearl barley, rinsed
  • 375 – 400ml hot vegetable stock
  • sea salt and black pepper

Preheat the over to 180℃.

Mix the 2 tabs of olive oil, crushed garlic and some seasoning together in a bowl, then add the aubergine and tomatoes and toss to make sure every bit is nicely coated.

Spread out over a baking tray then place in the oven for 40 – 45 minutes, or until the aubergine is coloured and softened and the tomatoes have started to wrinkle.

Meanwhile, prepare the pearl barley. Heat the olive oil in a pan over a medium heart and gently fry the onion until soft, about 8 mins.

Stir in the barley, then pour in the stock. Bring to the boil, then turn down to a simmer and cook for 40 mins until tender and the stock has been absorbed.

Once the barley and the roasted veg are ready, tip the aubergine and tomatoes into the barley, folding them gently so as not to squish them too much.

Sprinkle with the pine nuts and a little parsley.

Eaten on a summer’s evening after Rose and Charlie did the watering.

rosewatering charlie watering

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