January 22, 2022 6:07 pm

Warm Eggplant and Barley Salad with Pesto Recipe

This warm aubergine and barley pesto salad is an ideal summer dish. Like all dishes with barley, it is ideal to have it already prepared and refrigerated in the refrigerator to use at any time. As its author, Narda Lepes, says, “you have already cooked barley and it is only to cook the vegetables. The key to this salad is a good dressing and not skimp on the quantity, because the barley is soft and the aubergine absorbs a lot of flavor ”. It is calculated for 4 servings.


For the barley

  1. Place the barley in a pot and wash it 2 or 3 times, as if it were rice.
  2. Place 1 part of barley x 5 or more of water (200 gr x 1 liter or more of water) add salt and cook over medium heat until the grain is tender.
  3. Strain and rinse with cold water to cut cooking. Exactly the same as with rice.
  4. Place in a tupperware or container and let it cool down. Store in a container in the refrigerator or use directly.

For the salad

  1. Peel the aubergines and cut them into even slices of approximately 1 cm. Add salt and olive oil on both sides. Grill on the very hot grill on both sides until they are very tender.
  2. Place the vine tomatoes or cherry tomatoes on a plate or baking dish and add just olive oil and salt. Cook them in the preheated oven over maximum heat until they are well browned. They can also be cooked in a hot pan without any oil and once they start to burn, add olive, salt and hardly any sugar. Move a little without disarming and remove from the fire.
  3. Mix the cooked barley with olive oil, just a little cheese and a little pesto. Heat the tomato sauce, it can be classic passata or a rich tomato sauce that we have. Serve the tomato sauce, the aubergines on top, add the barley, the tomatoes on the vine and finish with a little pesto, Parmesan cheese, basil leaves, capers or fried caper leaves.

TIp to make better the aubergines of the warm salad


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