Hearty Eggplant-barley Bake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onions, chopped
1/2 cup: Mushrooms, chopped
1/4 cup: Green peppers, chopped
1 tbsp: Garlic, minced
Water for sauteeing,
1 cup: Eggplant, cubed
2 tbsp: Water,
1 can: Tomatoes, chopped, 16 oz
1 1/2 cup: Water,
3/4 cup: Quick cooking barley, I use -Pearled barley
1/2 cup: Chili sauce, try to find a "natural" brand
1/4 cup: Fresh parsley, chopped
1 tsp: Honey, Maple syrup if vegan
1 tsp: Vegetarian Worcestershire -sauce,
1/2 tsp: Dried marjoram,
1/4 tsp: Ground black pepper,
Directions:
In a large no-stick frying pan over medium heat, saute onions,
mushrooms, peppers, and garlic in 1 tbs. water until softened, about
5 minutes. Add eggplant and 2 tbsp. water; saute until softened,
about 10 minutes. Add the tomatoes (with their juice), 1 1/2 cups
water, barley, chili sauce, parsley, honey (or syrup), Worcestershire
sauce, marjoram, and black pepper. Bring to a boil and simmer for 20
minutes, or until barley is tender.
Source from luhu.jp
mushrooms, peppers, and garlic in 1 tbs. water until softened, about
5 minutes. Add eggplant and 2 tbsp. water; saute until softened,
about 10 minutes. Add the tomatoes (with their juice), 1 1/2 cups
water, barley, chili sauce, parsley, honey (or syrup), Worcestershire
sauce, marjoram, and black pepper. Bring to a boil and simmer for 20
minutes, or until barley is tender.
Source from luhu.jp