Mediterranean eggplant and barley salad from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • eliza on February 28, 2026

    I used this as inspiration for a barley salad and the results were very good. I had some pre cooked barley so I used that with some feta cheese, tomatoes, roasted eggplant and blanched snow peas. My dressing was the maple balsamic vinaigrette from Every Salad Ever, and I topped it with some crunchy seeds from the ATK Bowls book. Really delicious salad and I will repeat my version and make the written version when I have all the ingredients.

  • Vanessa on September 11, 2012

    Woo boy, this was great. I substituted brown rice for barley, and didn't add either the red onions or the mint, but the technique for cooking the grain was so much fun -- I'll use that again! -- and the salad came together really well in spite of my insipid purple eggplants. (I'm not sure what was up with those eggplants - super fresh from the farm down the road, but just not a lot of flavor when roasted, and what kind of eggplant doesn't like that treatment??).

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