This Mediterranean Eggplant and Barley Salad recipe contains extra-virgin olive oil, pearl barley, eggplant, can reduced-sodium chicken broth, zucchini and more.
Servings:4 | Calories:634 | Total Fat:39g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 39g
60 %
Sat Fat 6g
30 %
Total Carb 66g
22 %
Fiber 18g
72 %
Sugars 10g
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Cholesterol 0mg
0 %
Sodium 1003mg
42 %
Protein 12g
25 %
Calories:
49% Extra-virgin olive oil
31% Pearl barley
12% Others combined
6% Eggplant
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Fresh mint
Ingredients
1 1/2 pound eggplant, cut into 1/2 inch cubes 3/4 pound zucchini, cut into 1/2 inch cubes 10 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon black pepper 1 cup chopped scallion (from 1 bunch) 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/4 cups pearl barley (8 oz) 1 (14 oz) can reduced-sodium chicken broth (1 3/4 cups) 3/4 cup water 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/4 teaspoon sugar 1/2 pound cherry tomatoes, quartered 1/3 cup Kalamata or other brine-cured black olives, pitted and halved 1/2 cup thinly sliced red onion, rinsed and drained if desired 1 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh mint
Directions : View recipe directions on epicurious.com
