Barley and Vegetable Salad

Pretty simple with nice smokey flavors due to grilling the eggplant.

Barley and Vegetable Salad


  • 1 large Japanese eggplant, chopped into half-moons
  • 1/4 cup chopped scallions
  • 1/4 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1 cup chopped tomatoes
  • 2 cups cooked barley
  • 1/4 cup lemon juice
  • 1/2 tbsp soy sauce
  • 1/2 tsp ginger
  • 1 tsp grapeseed oil

To Do:

  1. Heat a grill pan over high heat coated with a bit of olive oil.  Add the eggplant and grill until cooked through and slightly charred – keep turning the eggplant so it actually doesn’t burn.  You can also do this on a BBQ or roast the eggplant in the oven.  Add the scallions to the pan when the eggplant is just about done.
  2. Place the eggplant, scallions, red onion, tomatoes, cilantro and barley into a large bowl.
  3. Whisk together the rest of the ingredients to make a dressing.  Pour over the contents of the bowl and mix well.
  4. Serve!

3 Comments on “Barley and Vegetable Salad”

  1. Kate says:

    Just made something resembling this. Very tasty. Thanks!

  2. Denise says:

    I absolutely have to try this! My garden is starting to produce lots of eggplants; they are not Japanese but I am guessing any eggplant will work with this recipe.

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