Specific Foods
Berbere Eggplant and Barley
Prep Time
30 min
Cook Time
60 min
Servings
6
Calories
320
Ethiopian-spiced barley with roasted eggplant and chickpeas. The toasted cumin is amazing!
Ingredients
2 large or 3 smaller eggplants
1 large onion, chopped
6 cloves garlic, minced
2 cups bouillon
6 Roma tomatoes
3/4 cup pot or pearl barley
2 cups cooked chickpeas (or 1 can undrained)
1 cup raisins (or more)
Fresh ground pepper
Chopped green onions and/or fresh cilantro
5 teaspoons Berbere Spice Mix
Berbere Spice Mix:
2 teaspoons cumin seed
1 teaspoon cardamom seed
1/2 teaspoon whole allspice
1 teaspoon fenugreek seed
1 teaspoon coriander seed
8 whole cloves
1 teaspoon black peppercorns
5 teaspoons red pepper flakes
1 teaspoon grated ginger
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons paprika
1/2 teaspoon cinnamon
Instructions
For Spice Mix:
1. Toast cumin, cardamom, allspice, fenugreek, coriander, cloves, and peppercorns in hot pan, stirring constantly, until cumin is very brown (2 minutes).
2. Add remaining spices and grind. Store in tight jar in refrigerator.
For Dish:
1. Pierce eggplants and roast at 400°F until soft and skin is black.
2. Meanwhile, cook barley in bouillon. When mostly absorbed, add onions, garlic, spice, and raisins.
3. Cook until onions just start to soften.
4. Chop roasted eggplant. Add eggplant, tomatoes, and chickpeas to barley.
5. Heat thoroughly. Serve garnished with green onions and/or cilantro.
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Nutrition Facts
Per Serving (6 servings)| Calories | 320 |
| Protein | 12,00 g |
| Carbohydrates | 68,00 g |
| Fat | 2,00 g |
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