Barley Bowl With Spiced Aubergine, Chickpeas And Tomatoes
Roasted aubergines, chickpeas and tomatoes flavoured with Middle Eastern spices and dressed with flaxseed oil and lemon juice. All served on a bed of cooked barley. Why not ring the changes and try this vegan barley bowl?
Barley is a much underrated grain. It grows well in the UK, it’s easy to cook, has a nice nutty flavour and is highly nutritious. Traditionally, it’s used in soups, but I’ve been using it more and more these days as the main grain in our meals. This dish is a simple meal of whole grain barley topped with a combination of spiced aubergine, chickpeas and tomatoes.
Barley Bowl with Spiced Aubergine, Chickpeas & Tomatoes
I was wondering what to do with the aubergine I received in my Spanish fruit and veg box. My first thought was to make the aubergine dip that turned me into being a bit iffy about aubergines to actually liking them.
Then I spotted a Mary Berry recipe for Middle Eastern aubergine and chickpea salad and decided I could adapt it to make something similar. Only mine was to be a main meal and a warm dish rather than a cold one.
It all panned out very nicely and I enjoyed the aubergine part just as much as the rest. The different flavours and textures worked really well with the barley. CT said it was so good, he thought we should have it again and soon. Served warm rather than hot and with seasonal ingredients, this barley bowl would make a lovely summer meal, ideal for alfresco dining.
Other Recipes Using Barley You Might Like
- Barley lentil dinner with walnut gremolata and roasted tomatoes via Tin and Thyme
- Golden turmeric barley with cauliflower via A2K – A Seasonal Veg Table
- Pearl barley risotto with butternut squash via Supper in the Suburbs
- Vegan stew with ale and pearl barley via The Veg Space
Show Me Your Barley Bowl
Thanks for visiting Tin and Thyme. If you make this barley bowl with spiced aubergines, chickpeas and tomatoes, I’d love to hear about it in the comments below or via social media. And do please rate the recipe. Have you any top tips? Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Barley Bowl. PIN IT.
Barley Bowl – The Recipe
Barley Bowl with Spiced Aubergines, Chickpeas and Tomatoes
Ingredients
- 1 large aubergine (eggplant)
- 2 tbsp olive oil
- 3 tsp za’atar
- 4 fresh tomatoes quartered
- 1 tin chickpeas (400g or 14oz) drained and rinsed
- 100 g whole grain barley or grain of choice to serve
Dressing
- 2 tbsp flaxseed oil or cold-pressed olive oil
- ½ tsp tamari (affiliate link) or soy sauce of choice
- ½ organic lemon juice and zest
- 1 clove garlic
- 12 chives finely snipped
Instructions
- Rinse the pearl barley well and cover with water to about twice the depth of the barley. Bring to the boil in a well sealed pan and simmer for about 25 minutes or until tender and the water has been absorbed.
- Meanwhile, cut the aubergine into chunky chip sized pieces.
- Heat the olive oil in a large baking tray in a hot oven, 200℃ (400℉, Gas 6). Throw in the aubergine chips and toss to coat in the oil. Sprinkle on 2 tsp of the Za'atar and toss again. Return to the oven and roast for about 20 minutes until they're just tender.
- Push the aubergine pieces to one side and add the tomatoes. Sprinkle on the remaining tsp of za’aatar and roast for a further 5 minutes.
- Push the tomatoes to one side and add the chickpeas. Swirl around on the hot tray to coat in any juices and roast for another minute to warm the chickpeas up.
- Place all of the dressing ingredients into a large bowl and whisk.
- Add the chickpeas and stir so they absorb some of the dressing.
- Divide the barley between two bowls. Add the aubergines and tomatoes, then spoon on the chickpeas with any remaining dressing.
Notes
Nutrition Estimate
Sharing
I’m sending this barley bowl off to Jac at Tinned Tomatoes for Meat Free Mondays.
Loved this …. really tasty with an uncomplicated flavour and so easy to make .. versatile too .. can see it as a buffet dish or side too …. 🙂
Gosh the good old buffet. It will be good when we can get back to those again. Glad you liked it and thanks for the feedback. Barley is so underrated, I really like it. Strangely we had aubergine today too, but it wasn’t this recipe.
Looks super delicious and anther something that I’ve never cooked before to try!
There are so many ingredients and combinations thereof available these days that I don’t think we’ll ever run out of new things to try.
Yum yum yum loved this recipe – never know what to do with aubergine (except smother it with cheese sauce) and this is healthier, easier and so tasty thank you! Don’t know za-atar so used chili & bbq spice mix & soy sauce yummmmmy! Will be making this again xxx 🙂
Thanks for letting me know Cindy and glad you enjoyed it. I’m quite liking the sound of your cheese sauce 🙂 Za-atar is a Middle Eastern spice mix of mostly thyme, sesame seeds, oregano and salt.
I haven’t made anything with barley for years – keep forgetting it exists, so thanks for the reminder!
I find it’s just really nice to ring the changes and barley has quite a different flavour and texture to other grains.
Wow this looks so yummy and wholesome and nutritious usually make soups with my barley but going to give this a go thanks
Thanks Margaret. Do let me know what you think. It’s a nice combination and we really enjoyed it and I will be making it again for sure.
I’ve bought some pearl barley after a really nice salad I had at a National Trust cafe recently – but haven’t quite managed to do anything with it. This looks like a great way to make use of it – I love aubergine!
Ah a barley salad? Nice idea, I will have to try one now.
I love the look of this! Barley makes such a good alternative to rice or quinoa, for a change. I’ve actually had a bag sat in my cupboard for a while and should dig it out this weekend to give this a go!
Oh, let me know if you do make it Natalie. It’s always good to ring the changes and barley really is very good.
Haven’t had barley in a long while..I love this combination with eggplants and chickpeas.
Thanks Angie, it’s a good combination.
I haven’t cooked with barley for ages, you’ve inspired me! I’m so glad you have discovered the loveliness of the aubergine!
Yes, it’s taken a long time with the aubergine, but I got there in the end. Barley is lovely too.
This is my kind of food Choclette – so tasty and nourishing. Love it! Thanks for linking to my tomatoes too.
You’re welcome Kate and thank you. This will certainly be appearing on our table again.
I agree that barley is underrated, in fact I haven’t used it myself lately…you’ve inspired me to add barley to my shopping list to cook with next week! This dish sounds sooo good <3
Oh thank you Kyra. If I’ve inspired anyone to do anything, it does make my day rosier. Hope you like it.
I adore barley – it is my go-to grain and and this sounds lovely Choclette.
Hello Vohn, it’s lovely to hear from you. And good to hear barley is such an appreciated grain in your home.
Sadly we can’t eat barley….. Shame…. I used to love it. But the Aubergine, chickpeas and tomatoes sound lovely with the rice….. guess the barley can be missed for us?!
Sadly, there’s not much you can do about barley Kate, but thank goodness for rice and quinoa.
This is totally kind of thing I’d eat for dinner. I have been eating lots of brown rice recently but some barley would make a change!
Brown rice has been my staple from childhood, so it was very exciting when I was introduced to quinoa about 20 years ago. Why I haven’t used barley until recently, I don’t really know.
This looks great! I love barley and it must be so nice in this with the za’atar and aubergines.
It’s delicious Kate and I’m really pleased to find barley has not been forgotten as much as I thought it had.
I’ve never thought about using barley as a main starch for a meal. Fab idea, I might even try barley risotto too. Thanks for opening my eyes!
My pleasure Nicky. I’m quite keen to try barley risotto too.