Eggplant is defiantly my obsession! I love eggplant in almost every method of cooking!
You can be very creative with eggplants, and add it to so many dishes.
The combination of roasted peppers, eggplants and the crunch of the pearl barley is amazing!!
What a sophisticated dish! If you want to impress your guest, go for it!
So flavorful, colorful and delicious.
3 eggplant cut lengthwise
4 cups of colorful roasted peppers, peeled and chopped ( you can use different types of peppers, spicy ones too, which ever you like- the more types- the better)
2 cloves of garlic - minced
1 tablespoon olive oil
1.5 cup pearl barley or brown rice
3 cups water
1 teaspoon no chicken paste
1 teaspoon turmeric
1 teaspoon onion powder
Olive oil spray
For the eggplant:
Cut the eggplant length wise and spray with olive oil, salt and pepper.
Roast in the oven until golden brown on both side.
For the peppers: roast the peppers in the oven or on the BBQ, peel, and chop.
In a pot add one tablespoon olive oil, garlic and peppers,
Sauté for few minutes, add pearl barley, turmeric, no chicken paste, onion powder, salt,pepper, sauté for couple minutes and then add the water, bring to a boil.
Lower the heat to simmer, mix occasionally until most of the water had evaporated. It will stay moist, and that is what you want.
Take a Pyrex dish and start assembling:
Take one slice eggplant , spread about 1/2 cup of the pearl barley/peppers mixture, and roll, seam side down.
Place one next to the other, and pour the rest of the filling between the eggplants to keep it moist.
Bake (cover with aluminum)in the oven at 375F for about 1/2 an hour, until bubbly.
Let it set for 10 minutes before serving.
I drizzled with tahini sauce - it is a great compliment to this dish.
Basic tahini recipe:
1/2 cup tahini paste
1/2 cup water
Juice of one lemon
1/2 cup fresh parsley
Mix all the ingredients in the food processor.
If it's not as liquidy, you can add more water.