Barley Stuffed Eggplant

This is a great recipe to use instead of stuffed peppers, if you want ground turkey may also be added if you eat meat, you just might have some filling left over!

Yield: 2 servings

Prep time: 30 minutes

Total time: 1 hour 15 minutes


1 | large eggplant

1 | shallot, diced

1 stalk | celery, diced

1 | carrot, diced

½ cup | whole barley

½ can | chickpeas

1 cup | broth (I used bone broth)

1 tbsp| extra virgin olive oil

2 tbsp | parsley, chopped

½ tsp| asafetida powder

1 tsp | cumin

½ tsp | dried basil

½ tsp | oregano

Salt to taste


  1. Halve the eggplant and scoop out the seeds. Lightly cover in coarse salt and set aside for 15 minutes. This will draw out excess moisture allowing for a crispier roasted eggplant. After 15 minutes is up, over a sink, dab the water off the eggplant with a cloth and brush off excess salt.
  2. Preheat oven to 400°F and rub olive oil and salt onto the open side of the eggplant. You may also score the eggplant so that the oil seeps in farther. Cover a baking sheet with a layer of parchment paper and lay the eggplant cut side down. Cook eggplant for 35-40 minutes.
  3. While the eggplant is cooking prepare the filing. In a medium saucepan add the shallot with the oil and cook until transparent. Then add the celery, carrot, asafetida, cumin, basil and oregano. Stir together and cook for another 2-3 minutes.
  4. Add the barley to the saucepan along with the broth and simmer until broth is absorbed, about 15 minutes.
  5. When barley is finished add in chickpeas and parsley, stir together and cook for another minute or two. Add salt to taste.
  6. When the eggplant is finished add the filling and enjoy!

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