Mediterranean Eggplant & Barley Salad

Number of Servings: 4 (641 g)
Active Time: 45 min.
Total Time: 45 min.
Mediterranean Eggplant and Barley Salad

Perfectly baked eggplant and zucchini should have a soft, buttery texture that almost melts in your mouth. Combine with chewy barley and a crisp, lemon dressing, this filling and unusual warm salad is a flavorful addition to your dinner recipes.


  • 10 Tbsp. olive oil, divided
  • 1 bunch scallion, chopped
  • 1½ tsp. cumin
  • ½ tsp. coriander
  • ¼ tsp. cayenne
  • 1¼ cups pearl barley
  • 1 (14 oz.) can low-sodium vegetable broth
  • ¾ cup water
  • 1 tsp. salt, divided
  • 1½ lbs. eggplant
  • ¾ lb. zucchini
  • 1 tsp. pepper
  • 2 Tbsp. lemon juice
  • 1 clove garlic, minced
  • ¼ tsp. sugar
  • ½ lb. cherry tomatoes, quartered
  • ⅓ cup Kalamata olives, halved
  • ½ cup thinly sliced red onion
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh mint


  1. Preheat oven to 425ºF.
  2. Heat 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Cook scallion, cumin, coriander, and cayenne. Stir until fragrant (1 minute).
  3. Add barley and stir until it smells nutty (2 minutes). Add broth, water, and ½ teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender (30-40 minutes).
  4. While barley is cooking, cut eggplant and zucchini into bite-sized cubes. Toss with pepper, remaining ½ teaspoon salt, and 5 tablespoons oil in a bowl. Spread on two baking pans and roast, stirring occasionally, until vegetables are golden brown and tender (20-25 minutes).
  5. Whisk together lemon juice, garlic, sugar, and remaining 3 tablespoons oil in a large bowl.
  6. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing. Toss until well combined and serve warm.

Nutrition Facts

4 servings per container

Serving Size 641 g

Amount per serving
Calories 665
% Daily Value*
Total Fat 39.5g 50%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 25g
Cholesterol 0mg 0%
Sodium 900mg 39%
Total Carbohydrate 72g 26%
Dietary Fiber 19g 68%
Total Sugars 11g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 42g
Protein 11g
Vitamin D 0mcg 0%
Calcium 137.9mg 10%
Iron 5.6mg 35%
Potassium 1160mg 25%
Vitamin A 160.6mcg 20%
Vitamin C 56.8mg 60%
Vitamin E 6.1mg 40%
Vitamin K 329.5mcg 270%
Thiamin 0.3mg 25%
Riboflavin 0.3mg 25%
Niacin 7.7mg 50%
Vitamin B6 0.6mg 35%
Folate 134.4mcg 34%
Vitamin B12 0mcg 0%
Biotin 4.9mcg 15%
Chloride 37.6mg 2%
Pantothenate 1mg 20%
Phosphorus 255.9mg 20%
Iodine 0.7mcg 0%
Magnesium 117.6mg 30%
Zinc 2.4mg 20%
Selenium 24.6mcg 45%
Copper 0.6mg 70%
Manganese 1.7mg 70%
Chromium 0.5mcg 2%
Molybdenum 22.3mcg 50%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Eggplant, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Zucchini, Pearled Barley, Cherry Tomatoes, Water, Olive Oil, Scallions, Parsley, Red Onion, Kalamata Olives (tree Ripened Olives, Water, Distilled And Red Wine Vinegars, Sea Salt, Olive Oil, Lactic Acid), Mint, Lemon Juice, Salt, Cumin, Garlic, Black Pepper, Sugar, Coriander, Cayenne Pepper.

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