rants & recipes

Eggplant and Barley Stew

Posted by trktos on 21-February-2009

Ingredients:

  • 2 American eggplants, diced, salted, rinsed, squeezed and rinsed again (whew!)
  • 2 onions, sliced
  • 3 carrots, diced
  • 4+ cloves garlic, minced
  • approx. 6 sun-dried tomatoes, chopped
  • 1/2 cup dry pearled barley
  • 2/3 cup dried lentils
  • approx. 6 white mushrooms, diced
  • 14.5 oz can diced tomatoes
  • approx. 1 oz dry soy curls, reconstituted, heated with some oil, soy sauce, garlic and onion powder (could use more, this is just the amount I had as left-overs) (optional)

Instructions:

  • Soak barely and lentils for a couple of hours to reduce cooking time.
  • Rinse and place barley and lentils in stock pot, barely cover with water and cook on medium-high until done (keep a watch on the water level). Turn off heat.
  • Strir/steam fry onions, carrots, garlic, sun-dried tomatoes in a generous amount of olive oil (I used a generous amount of oil in this recipe as it was originally going to be a curry … I then realized I didn’t have any coconut milk).
  • Add mushrooms and continue to cook until veggies are done. Add veggies to stock-pot with lentils and barely.
  • Stir-fry eggplant in some olive oil until done. Add to stock pot.
  • Add canned tomatoes to stock pot.
  • Add warmed soy curls (along with their oil and soy sauce) to stock pot. (if using)
  • Turn stock pot back on, to medium-high heat. Add a little water as needed. Allow all the ingredients to cook together for a few minutes (watching that barely – it sticks!!).

Notes:

  • I cooked all the veggies separately to reduce the amount of water I’d need, if I threw everything into a pot at once.
  • Serve with pasta.
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