Vegetarian - Entree - Lactose intolerant safe
3/4 cup Italian pearled barley
2 large eggplants
2 tbsp extra virgin olive oil
1 clove garlic, minced
1/4 cup sundried tomatoed, julienne cut
3 tbsp capers, roughly chopped
1/2 cup grated cheese, parmigiano or pecorino
1/4 cup bread crumbs
Boil barley for 30 minutes in lightly salted water.
In the meantime wash eggplants and cut them in half, legthwise; remove the pulp (leaving about 1/2" so you'll get 4 "boats") and dice it.
Drain barley and set it aside.
In a non-stick skillet over medium heat, warm the olive oil add garlic and diced pulp; cook for about 10 minutes, remove from heat andset aside to cool.
Preheat oven to 375.
Arrange barley in a bowl along with the sauteed eggplant pulp, the egg, sundried tomatoes, capers and half of the cheese (you can add a pinch of hot pepper flakes, if you like it); season with salt and mix well to combine all ingredients.
Lightly grease a baking pan and arrange eggplant boats on it, lightly salt them and stuff with the barley mixture.
Drizzle with extra virgin olive oil and bake for about 15 minutes; now sprinkle with the remaining cheese (mixed with breadcrumbs, for a crunchier crust) and bake for 15 more minutes.
Serve them hot, lukewarm or at room temperature.
This recipe serves 4
- You can use the same quantity of farro.
- If you're lactose intolerant, avoid cheese
- If eggplants dry too much, add a few tbsp of warm vegetable broth in the baking pan.
- If you like it, you can add some chopped parsley to the barley mixture.
- Just a note: the Italian word for barley is Orzo.