Egyptian barley bowl with marinated eggplant

3 minute read |


Egyptian barley salad with pomegranate and feta cheese

 

This vibrant Egyptian barley bowl is a delicious and healthy meal that's perfect for a light lunch or a satisfying side dish. Packed with flavour and texture, it's a simple yet impressive dish that showcases the versatility of barley.

 

Follow this step-by-step guide to create a delicious and nutritious barley bowl using Electrolux’s range of built-in single ovens for perfectly cooked grains and roasted eggplant.

Egyptian barley bowl: Ingredients


This recipe makes 2 servings.

 

Prep time: 15 minutes

Cook time: Approximately 1 hour

 

For the barley base

  • 340 g cooked barley pearls
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pomegranate molasses
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp ground cumin
  • ¼ cup fresh coriander
  • 2 tbsp raisins

For the marinated eggplant:

  • 340 g eggplant
  • ½ tsp salt
  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1 tsp minced capers
  • ¼ tsp lemon zest
  • ¼ tsp oregano
  • ⅛ tsp black pepper
  • 1 tbsp mint

 

Toppings:

  • 28 g feta cheese
  • ¼ cup pomegranate seeds
  • 3 thinly sliced spring onions
  • 2 tbsp toasted pistachios

Egyptian barley salad with eggplant: Step-by-step instruction

 

Prepare the barley base

 

1. In a pan, add water and barley, seasoning with salt. Set the oven to Full Steam imagecei2.png at 100°C using the Electrolux 900 Series Oven. Steam the barley for approximately 1 hour 10 minutes, until fully cooked and tender.


Full Steam mode on Electrolux 900 series oven


2. While the barley cooks, prepare the vibrant vinaigrette. In a small bowl, whisk together olive oil, pomegranate molasses, cinnamon, salt, pepper, and cumin.


3. Once the barley is cooked, transfer it to a large bowl. Toss with fresh coriander and raisins. Drizzle 1 tablespoon of the prepared vinaigrette over the barley, tossing to coat. Adjust seasoning with salt and pepper to taste.


Cooked Egyptian barley in a bowl


Marinate and roast the eggplant


1. Spread the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 30 minutes.


2. Pat the eggplant dry with paper towels and arrange them in a single layer on the baking tray. Lightly brush both sides with 0.5 teaspoons of olive oil.


3. Place in the Electrolux 700 Series Oven using Moist Baking Mode imagecei2.png and bake for 6-8 minutes at 180°C. Then remove and let rest at room temperature for 15 minutes.

  • The Moist Fan Baking Mode imagecei2.png uses less electricity, as it stops the front ventilation and uses the moisture inside the air to bake. This function is present right across our range in line with our ethos of sustainability and a better living.

Control panel of KOCBP21XA oven


4. While the eggplant cools, prepare the marinade. In a large bowl, whisk together 1.5 tablespoons of olive oil, red wine vinegar, capers, lemon zest, oregano, and black pepper.


5. Toss eggplant with the dressing and mint, then let it marinate for 1 hour before serving.


Assemble the barley bowl:


1. Place cooked barley at the base of the bowl.


2. Add marinated eggplant on top.


3. Crumble feta cheese and sprinkle pomegranate seeds and spring onions.


4. Drizzle with the remaining vinaigrette and finish with toasted pistachios.


Enjoy your delicious Egyptian barley bowl, packed with bold flavors and nutritious ingredients!


Egyptian barley salad

 

FAQs about Egyptian barley bowl

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