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! ![]()
I stumbled upon this recipe over at Smitten Kitchen. Remember my breakfast pizza also from the same blog?? I know I didn’t forget.
Delicious!
Well let me tell ya’, this recipe ranks up there with the breakfast pizza.
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
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.
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.
Cook barley in broth and water based on package directions. Bring ingredients to a boil.









{ 21 comments }
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!
I love barley salad! I haven’t made one in a while and this one looks great!
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.
I was going to comment on that bowl too..super funky,I like it!
. 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!
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
I like the leopard bowl too. It seems we’re hearing about swanky boyfriend a lot, does he cook?
Oh this salad looks fabulous! Good luck with the grad program! I’ll be excited to hear how it goes!
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!
This looks very much like something I’d make. Love all the flavors here.
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.
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!
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
Looks delish!!
Good luck with the Masters program =)
oh that looks delicious.
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.
Love that pic!!
Thanks for the wishes on my Masters Program!
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!
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!
This looks great! I have never cooked with barley before…must do this soon!
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!
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.
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!
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