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Ingredients

4 eggplants, halved lengthways
2 1/2 tablespoons olive oil
1 red capsicum, halved
1 cup (225g) pearl barley, rinsed, drained
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika (pimenton), plus extra to serve
1 lemon, zested, juiced
Handful rocket leaves
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
150g feta, crumbled

Method

Step 1 Preheat oven to 200°C and line a baking tray with baking paper. Place eggplant, cut-side down, on the tray, then brush with 1 tablespoon oil and bake for 15 minutes. Add capsicum, cut-side down, brush with 2 teaspoons oil and bake for a further 20 minutes or until tender. Remove seeds from capsicum, then cut flesh into 1cm pieces.
Step 2 Meanwhile, cook the barley in a saucepan of boiling, salted water for 25 minutes or until tender. Drain and cool slightly.
Step 3 Whisk spices, juice, zest and remaining 1 tablespoon oil in a bowl. Place barley, capsicum, rocket and herbs in a large bowl, then drizzle over dressing. Season and toss to combine. Place eggplant, cut-side up, on plates, then top with the barley salad and feta, then sprinkle with extra smoked paprika.

Baked eggplant with barley, feta and dill

How to make Baked eggplant with barley, feta and dill

Ingredients

Method