Ingredients
SERVES 4
– 320 g barley
– 2 aubergines diced
– 1 red pepper cut into small strips
– 1 yellow pepper cut into small strips
– 4 leeks cut into rounds and outer leaves removed
– 4 garlic cloves finely minced
– 1 red chilli pepper crumbled
– 2 tsps. thyme
– 6 tbsps. EVO
– a pinch of salt
Directions
Fill a pot with abundant salted water and cook the barley for ab. 30-35 minutes so that it will be “al dente”. Meanwhile, in a wok-pan respectively fry aubergine, leeks and pepper in abundant EVO. Once fried, place the vegetables in a terrine, add salt to taste, a teaspoon of thyme and mix well. Then, in a small pot, warm 6 tablespoons of EVO over medium heat together with the red chilli pepper and the garlic. As soon as garlic becomes brown-gold and crispy turn the heat off. Preheat the oven to 180°C. Then, place barley in a pre-oiled baking pan and dress it with the EVO, garlic and chilli mixture and 1 teaspoon of thyme. Create a small space in the middle and fill it with the fried vegetables. Flatten the surface, put it in the oven and bake it for ab. 15 minutes. Serve it warm.
Other recipes – Barley