Skip to main content New<> this month
Get the Allrecipes magazine

Eggplant Wheat Berry Casserole

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
0

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 25 m servings 276
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat grill for medium heat and lightly oil the grate.
  2. Brush eggplant slices with about 1 tablespoon olive oil.
  3. Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. 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.
  7. Bake in the preheated oven until cheese is melted, about 15 minutes.

Nutrition Facts


Per Serving: 276 calories; 7.8 39.9 12.6 11 963 Full nutrition

Explore more

Reviews

Read all reviews 0