Hearty Eggplant Barley Bake Food

CHEESY EGGPLANT CASSEROLE

Steps:

• Preheat your oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
• Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.
• Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
• Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
• Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
• Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
• Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.

VEGETABLE AND BARLEY STEW

Steps:

• You need a casserole dish with a lid that will go from stove top to oven.
• Preheat the oven to 350°F (180°C or 170°C for a fan oven).
• Heat the oil in the casserole dish over medium heat on the stove top.
• Sauté the leeks for two or three minutes, getting them well coated in the oil.
• Tumble in the carrots and parsnips and cook for moment or two.
• Stir in the mushrooms.
• Rinse and sort the pearl barley.
• Add the pearl barley to the vegetables and stir well to coat it in the oil.
• Stir in 3½ cups of the stock along with the basil, pepper and nutmeg.
• Cover the casserole and put it in the oven for 30 minutes.
• Remove the casserole from the oven and stir the stew, adding a bit more stock if the barley has absorbed it all.
• Return the casserole to the oven for another 20 - 30 minutes.
• Remove the casserole from the oven and stir again, checking to see if the barley and vegetables are tender.
• You can add a bit more stock to loosen the stew if desired, but you want it to be quite hearty.
• Carefully taste for seasoning (it will be very hot) and adding salt and pepper if necessary.
• Serve in warmed bowls.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

EGGPLANT WHEAT BERRY CASSEROLE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Brush eggplant slices with about 1 tablespoon olive oil.
• Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
• Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.
• Bake in the preheated oven until cheese is melted, about 15 minutes.

HEARTY EGGPLANT PARMESAN

Steps:

• Place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, basil, oregano, salt and pepper. Dip eggplant slices in flour and then in eggs; coat with crumb mixture. , In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain. Arrange in a greased 13-in. x 9-in. baking dish. Top with marinara sauce and cheese. , Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

MEDITERRANEAN EGGPLANT AND BARLEY SALAD

Steps:

• Roast eggplant and zucchini:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
• Cook barley:
• Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
• Make dressing and assemble salad:
• Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

HEARTY EGGPLANT BARLEY BAKE

Steps:

• 1. In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers and garlic in 1 tablespoon water until softened, about 5 minutes.
• 2. Add eggplant and 2 tablespoon water; saute until softened, about 10 minutes.
• 3. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram and black pepper.
• 4. Bring to a boil and simmer for 20 minutes, or until barley is tender.

BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
• In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
• Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
• Spray tops lightly with cooking spray.
• Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
• In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
• Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

VEGGIE BURGERS THAT DON'T SUCK

Steps:

• Coat mushrooms and eggplant with 2 Tbsps of oil and season with salt and pepper. Wrap eggplant in aluminium foil. Spread mushrooms out over baking sheet and cover with thyme. Bake both in oven for about 40 minutes at 350 degrees. Mushrooms should be brown and eggplant tender.
• Heat 2 Tbsps of oil in a skillet and cook leeks until soft but not brown. Add garlic and stir constantly until fragrant, about 30 seconds. Set aside to cool.
• Boil barley per brand instructions until soft, drain and press to remove excess liquid.
• Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant. Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.
• When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.
• Stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.
• When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs.
• To Finish on a Griddle or in a Skillet: Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired.
• To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.