Recipe Barley, chickpea and eggplant casserole with parsley pesto : Hearty Dishes and Tasty

Recipe Barley, chickpea and eggplant casserole with parsley pesto : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Barley, chickpea and eggplant casserole with parsley pesto has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Easy level.

Ready in under an hour and loaded with veggies. Try our healthy barley, chickpea and eggplant casserole with parsley pesto for a light meal.

Ingredients:

  • 11/2 tbs extra virgin olive oil
  • 1 small (about 350g) eggplant, cut into 2cm pieces
  • 1 large red onion, finely chopped
  • 2 large celery sticks, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 1 lemon, rind finely grated, juiced
  • 150g (3/4 cup) pearl barley, rinsed, drained
  • 250ml (1 cup) homemade or reduced-salt vegetable stock
  • 400g can chickpeas, rinsed, drained
  • 2 zucchini, coarsely chopped
  • 250g cherry tomatoes, halved
  • 1/2 cup firmly packed fresh continental parsley leaves
  • 20g (1 ⁄4 cup) finely grated parmesan
  • Extra parsley leaves, to serve

Method

  • Step 1
    Heat 2 tsp of oil in a large non-stick saucepan over high heat. Add the eggplant. Cook, stirring, for 2-3 minutes or until golden. Transfer to a plate and set aside.

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