Good recipe using eggplant and wheat berries. Also a tasty way to use up all those cherry tomatoes in your garden. You can also pan-fry or bake the eggplant instead of grilling it.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

    Advertisement
  • 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.

Nutrition Facts

276 calories; protein 12.6g 25% DV; carbohydrates 39.9g 13% DV; fat 7.8g 12% DV; cholesterol 10.7mg 4% DV; sodium 962.8mg 39% DV. Full Nutrition