Baked Barley & Lentil Pilaf with Eggplant

Name: Baked Barley & Lentil Pilaf with Eggplant
Cuisine: French
Ingredients: Extra-virgin olive oil, 2 tablespoons; Yellow onion, 1 large, chopped; Garlic, 2 cloves, chopped; Globe eggplant, 1, 11 oz (310 g), peeled and chopped; Roma tomato, 1 large, chopped; Dried thyme, 1 teaspoon; Dried oregano, 1 teaspoon; Ground turmeric, ½ teaspoon; Pearled barley, 1 cup (7 oz/200 g), rinsed and drained; Dried black lentils, 1 cup (7 oz/200 g), rinsed and drained; Vegan white wine, ½ cup (4 fl oz/120 ml); Sea salt; Fresh flat-leaf parsley, ½ cup (¾ oz/20 g) chopped

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

In this baked pilaf, the oven’s heat gently brings the eggplant to tender perfection as it simmers with the barley and lentils. Look for black, beluga, or French lentils for this dish, as these are all small round lentils that hold their shape when cooked. Both barley and lentils are heart-healthy, cholesterol-lowering foods.

Ingredients

Extra-virgin olive oil, 2 tablespoons
Yellow onion, 1 large, chopped
Garlic, 2

Europe
France
Main course
Vegan

Method

Preheat the oven to 350°F (180°C).
In an oven-safe 3-quart (3-l) baking dish, warm the oil over medium-high heat. Add the onion and cook, stirring occasionally and reducing the heat to medium-low when they start to sizzle, until starting to soften, abo