Search
by Ingredient

Hearty Eggplant-Barley Bake

StarStarStarStarHalf star

Submitted by avcc

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML MUSHROOMS
chopped *
¼ 59
1 15
TABLESPOON ML GARLIC
minced
1 1
X X WATER
for sauteeing *
1 237
CUP ML EGGPLANT
cubed *
2 3E+1
TABLESPOONS ML WATER
16 462.4
OUNCES ML/G TOMATOES
chopped
1 ½ 355
CUPS ML WATER
¾ 177
CUP ML PEARL BARLEY
quick cooking
½ 118
CUP ML CHILI SAUCE
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML HONEY
or maple syrup
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
vegetarian
Sauce
½ 2.5
TEASPOON ML MARJORAM
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
ground

Directions

In a large no-stick frying pan over medium heat, sauté onions, mushrooms, peppers, and garlic in 1 tbs.

water until softened, about 5 minutes.

Add eggplant and 2 tbsp.

water; sauté until softened, about 10 minutes.

Add the tomatoes (with their juice), 1½ cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper.

Bring to a boil and simmer for 20 minutes, or until barley is tender.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 202 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 486mg 20%
Total Carbohydrate 15g 15%
Dietary Fiber 10g 38%
Sugars g
Protein 12g
Vitamin A 27% Vitamin C 52%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Email this recipe