Baked Eggplant Boats with Pearl Barely, Dill, & FettaDecember 1, 2014
Sail away to a land where healthiness equal deliciousness with these unique eggplant boats!
Ingredients for two people
|2 tbs||olive oil|
|1||eggplant, halved lengthways|
|1||capsicum, halved lengthways|
|115 g||pearl barley|
|1 packet||HelloFresh Tunisian spice mix|
|1||lemon, juiced & zested|
|50 g||rocket, washed|
|1 small handful||dill, chopped|
|1 small handful||parsley, chopped|
|1/2 block||fetta, crumbled|
Preheat oven to 200°C.
For the eggplant
Line a baking tray with some baking paper. Brush the eggplant with some of the olive oil then place, cut-side down, on the tray and bake for 15 minutes. Add capsicum, cut-side down, brush with oil and bake for a further 20 minutes or until tender. Remove the seeds from the capsicum, then cut flesh into 1cmx1cm pieces.
For the salad
Meanwhile, place the barley into a sieve and rinse with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t have to be crystal). Cook the barley in a saucepan of boiling, salted water for 25 minutes or until tender. Drain and allow it to cool slightly.
Whisk the HelloFresh spice mix, lemon juice, zest and some oil in a bowl. Place barley, capsicum, dill, and parsley in a large bowl, then drizzle over dressing. Season and toss to combine.
Place eggplant, cut-side up, on plates, then top with the barley salad and fetta.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au