The recipe for barley salad with eggplant it is summery, colorful, and very tasty. This unique dish is made from barley, eggplant, and tomatoes you will like it for its strong yet light and absolutely fresh flavor. Pearl barley is an easily digestible cereal and will satisfy you without weighing you down. This cold barley salad is therefore suitable for lunch on the beach but also to take to the office. Let’s see how to cook this delicious vegan single dish.
- 280g of barley
- 2 eggplants
- 200g of cherry tomatoes
- 1 clove of garlic
- to taste extra virgin olive oil
- salt to taste
- to taste fresh basil
We suggest you leave the barley salad to flavor for at least half an hour in the refrigerator before serving.
Enrich this further with cold barley salad by adding other vegetables, for example by preparing barley with aubergines and courgettes. If you have guests, you can surprise them by cooking aubergines stuffed with barleyexquisite and impressive.
The barley salad with eggplant it has the advantage that it can be prepared in advance and stored in the refrigerator for up to a couple of days. But be careful to keep it covered with cling film.
Wines to match
In combination, we suggest a still and light white wine, such as an Alcamo Bianco Doc.
Picture of LE BOUFFE ‘