Description

Fresh herbs enliven this easy baked eggplant dish topped with the nutty bite of a warm barley salad.

Ingredients

  • 4 eggplants, halved lengthways
  • 2 1/2 tablespoons olive oil
  • 1 red capsicum, halved
  • 1 cup (225g) pearl barley, rinsed, drained
  • 1 teaspoon each ground cumin and ground cinnamon
  • 1 teaspoon smoked paprika (pimenton), plus extra to serve
  • Zest and juice of 1 lemon
  • Handful rocket leaves
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped flat-leaf parsley
  • 150g feta, crumbled

Instructions

  1. Preheat oven to 200