Leaving Out The Onion

January 13, 2012

Tomorrow is Friday!  Woohoo!  I think I say that every Thursday, don’t I!?!

I’m extra excited since I have a 4 day weekend!  Next Tuesday marks the first day of my online Master’s Program.  I’m starting to get a teensy bit more nervous as it nears.  It’s a relief to know I’ll be off work for my first day of class though, that’s for sure. 

I’m not sure how blogging with go in the next few weeks while getting used to juggling work and school, but I’m going to try to blog as often as I can!  Smile

IMG_7602

I stumbled upon this recipe over at Smitten Kitchen.  Remember my breakfast pizza also from the same blog??  I know I didn’t forget.  Winking smile  Delicious!

IMG_7621

Well let me tell ya’, this recipe ranks up there with the breakfast pizza.

IMG_7620

Mediterranean Eggplant and Barley Salad inspired by Smitten Kitchen

Makes 4 (main course) or 8 (side dish) servings

  • 11/2 lb eggplant, cut into 1/2-inch cubes
  • 3/4 lb zucchini, cut into 1/2-inch cubes
  • 10 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chopped scallion (from 1 bunch)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 1/4 cups pearl barley (8 oz)
  • 1 (14-oz) can reduced-sodium vegetable
  • 3/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/2 lb cherry tomatoes, quartered
  • 1/3 cup Kalamata or other brine-cured olives, pitted and halved
  • 1/2 cup thinly sliced red onion, rinsed and drained if desired
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint

IMG_7597

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in a large shallow baking pan.

IMG_7599

Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total.

IMG_7608

Cook barley in broth and water based on package directions.  Bring ingredients to a boil.

buy cheap cigarettes

ght: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px” title=”IMG_7606″ border=”0″ alt=”IMG_7606″ src=”http://swankydietitian.com/wp-content/uploads/2012/01/IMG_7606_thumb.jpg” width=”483″ height=”323″ />

Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes.

IMG_7613

Remove from heat and let stand, covered, 5 minutes.  Let cool.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl.

IMG_7610

IMG_7607

Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well…like one..

IMG_7615

two

IMG_7616

three.

IMG_7617

For some reason, I just wasn’t feeling the onions.  I really don’t know why since I’m usually quite the onion lover.  Next time, I’m going to try soaking them like the recipe had called for.  My mom says it takes out some of the bite.

IMG_7619

Aside from my first strange aversion to onions (who knows??), this dish was excellent!

IMG_7631

Studded with mint and parsley which really helped to punch up the flavor.  I loved the taste of the eggplant and zucchini simply roasted.

IMG_7623

I ate this dish as a meal, but it would be great served up as a side.

IMG_7630

Swanky boyfriend wanted you all to know that it’s a new favorite for him as well!

I have a busy weekend ahead meeting with a client at my part time job, girl’s night, and a bridesmaid meet up (oh yes, there’s one more wedding Winking smile).  Should be lots of fun!

What are your weekend plans?  Is there any food you used to love but now, not as much?

zp8497586rq
Related Posts Plugin for WordPress, Blogger...

{ 21 comments }

Tanya @ Dine, Dash, and Deadlift January 13, 2012 at 4:31 am

Yum, yum, yum! I have actually spent a good part of the night looking through a cookbook I got for Christmas and writing out needed ingredients on notecards so that I have them available to take along to the supermarket with me. As soon as I saw this recipe with roasted eggplant I had to get my notecards out again to include this one!!
Excited to try it out, maybe this weekend!

Good luck with the start of your Master’s program. I’m sure you will do great handling all of your responsibilities!

Kerry @ Totes My Oats January 13, 2012 at 4:53 am

I love barley salad! I haven’t made one in a while and this one looks great!

Corrie Anne January 13, 2012 at 5:58 am

I’m crazy for that leopard bowl! I want that thing! It’s beautiful. So swanky!! Lol. Mint is great to pump up the flavor.

teri @ managed macros January 13, 2012 at 10:39 am

I was going to comment on that bowl too..super funky,I like it!
What is the Masters Program you have chosen? Are you continuing in dietetics or something new?
I think I’m the opposite…I can name a list of foods that I know like other than don’t like anymore :) . Great recipe, great pics…have super fun this weekend! I have a baby shower, lunch with a friend and then Sunday I am hoping to have a day at home!

Lauren January 13, 2012 at 11:24 am

I like the leopard bowl too. It seems we’re hearing about swanky boyfriend a lot, does he cook?

Simply Life January 13, 2012 at 12:17 pm

Oh this salad looks fabulous! Good luck with the grad program! I’ll be excited to hear how it goes!

Heather January 13, 2012 at 1:29 pm

This recipe looks fantastic – too bad I can’t get Matt to like zucchini.

I may save it for the summer – when the veggies are extra fresh around here.

Good luck with your class on Monday!

Heather (Where's the Beach) January 13, 2012 at 1:31 pm

This looks very much like something I’d make. Love all the flavors here.

Amanda @FancyOatmeal January 13, 2012 at 1:51 pm

I love your leopard print mixing bowls – very sassy and swanky =) Good luck with your online program. My second quater began on the 3rd of January and it’s been a little more difficult to balance everything, but it all manages to get done.

Swanky Dietitian January 13, 2012 at 2:22 pm

Good luck!
I know it will be difficult to balance at first..like you said though, you manage to get it done. :)
Have a great weekend, Amanda!

erica January 13, 2012 at 1:56 pm

Good luck with your online masters program! I am sure you will do wonderful! This weekend my mum is having a Pampered Chef party – aside from that I have no plans as a snowstorm has finally hit Michigan. xo

Lisa ♥ Healthful Sense January 13, 2012 at 3:17 pm

Looks delish!!
Good luck with the Masters program =)

Cat @Breakfast to Bed January 13, 2012 at 4:35 pm

oh that looks delicious.

melindard January 14, 2012 at 4:24 am

This looks really yummy! Zukes and eggplant are a fave combo for me in any dish. Good luck as you start your program. You will do great! Mine starts too! I can’t believe it. I posted a pic on my blog today that I took because it was funny, but it reminded me of you. I was going to share with you on FB but in the meantime it has only made it as far as my blog. Have a good, long weekend.

Swanky Dietitian January 14, 2012 at 10:31 pm

Love that pic!!
Thanks for the wishes on my Masters Program! :)

Michelle (Better with Berries) January 14, 2012 at 2:10 pm

Yum! I’ve been meaning to make that breakfast pizza recipe you shared, and now I want to make this too!
The only food I can think of that I used to like (not really love) and don’t anymore is bratwurst. For some reason I just never want it anymore.

Nothing exciting this weekend – just enjoying the three days off! But my boyfriend’s sister is having a baby today, so there will be exciting things going on next weekend when I get to visit her!

Enjoy your long weekend!

Amy @ The Whole Sweet Scoop January 14, 2012 at 3:16 pm

Yum! Looks so good! Don’t let the blog make you crazy, just do what you can! I used to try and post at least every other day and it really made me nuts. Just too much going on. Now I just post when I can without putting unnecessary pressure on myself and it is 100000x better! Good luck!

Natalie @Will Jog For Food January 15, 2012 at 5:36 pm

This looks great! I have never cooked with barley before…must do this soon!

Nicole, RD January 16, 2012 at 7:51 pm

I love the little tid bits from Swanky Boyfriend :)

I need to make that breakfast pizza, too…it’s on my list! At the top!

And as for grad school…you’ll do great! Change is always hard, but you’ll be so glad you decided to go for it!

Gabrielle January 17, 2012 at 3:07 am

I used to love peanut butter-Literally, it was some sort of (healthy?) obsession- until one day I met my boyfriend.

He’s deathly allergic to peanuts.

Needless to say, I had to re-order my priorities, and lessen my intake of such a lovely unsaturated fat.

Swanky Dietitian January 17, 2012 at 5:00 pm

I don’t know what I would do if that were me!
I love peanuts! You could say I have a bit of an unhealthy obsession too! ;)
Thanks for stopping by, Gabrielle!

Comments on this entry are closed.

Previous post:

Next post: