Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplants, peeled and cut into 1-inch cubes
  • 1 yellow onion, diced
  • 2 garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1/2 cup lentils
  • 1 1/2 cups barley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • parsley, for garnish

Instruction

  • Preheat oven to 400º F.
  • Toss cubed eggplant, onion and garlic with extra-virgin olive oil in a large bowl.
  • Transfer vegetables to a rimmed baking sheet or roasting pan, forming a single layer.
  • Place baking sheet in oven and bake for approximately 35 minutes, or until the eggplant is cooked through.
  • Remove roasted veggies from oven and place, along with lentils, in a large pot over medium-high heat. Season with salt, pepper, oregano and basil.
  • Pour in chicken broth and bring to a boil, cooking for 10-15 minutes, or until barley is cooked. Use the back of a spoon to mash eggplant until desired chunkiness is reached.
  • Ladle in to bowls, garnish with freshly chopped parsley, and serve hot.