Eggplant Wheat Berry Casserole recipe

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Ingredients

2 tablespoons olive oil, or as needed
2 pounds eggplant, quartered and sliced, or more to taste
1 large onion, chopped
1 tablespoon chopped garlic
2 cups chicken broth
½ cup wheat berries
½ cup barley
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper
¼ teaspoon allspice
1 (14 ounce) can diced tomatoes
1 (14 ounce) can black beans, rinsed and drained
¾ cup shredded mozzarella cheese

Nutrition Info

276.1 calories
carbohydrate: 39.9 g
cholesterol: 10.7 mg
fat: 7.8 g
fiber: 10.5 g
protein: 12.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 962.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for medium heat and lightly oil the grate.

  2. Brush eggplant slices with about 1 tablespoon olive oil.

  3. Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.

  4. Heat remaining 1 tablespoon olive oil in a pot over medium heat, cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture, bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.

  5. Preheat oven to 350 degrees F (175 degrees C).

  6. Stir tomatoes and black beans into wheat berries mixture, remove pot from heat. Stir eggplant into wheat berries mixture, pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.

  7. Bake in the preheated oven until cheese is melted, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

Good recipe using eggplant and wheat berries. Also a tasty way to use up all those cherry tomatoes in your garden. You can also pan-fry or bake the eggplant instead of grilling it.

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