EGGPLANT WHEAT BERRY CASSEROLE
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.
Provided by Marie Williams
Categories Side Dish Grain Side Dish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Brush eggplant slices with about 1 tablespoon olive oil.
- Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 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, Sodium 962.8 mg, Sugar 3.5 g
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Omar AHMED
[email protected]I'm allergic to eggplant. Is there a substitute I can use?
Rakib Khan sagor
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Rakib Ahammed
[email protected]I followed the recipe exactly, but my casserole didn't turn out as good as the pictures.
john morsen (Whyte Snow)
[email protected]This casserole was a bit bland for my taste. I had to add some extra salt and pepper.
Ishara Jeewanthi
[email protected]I'm not sure why this recipe is called a casserole. It's more like a stew.
Shelby Partin
[email protected]This casserole is even better the next day.
Henry Maye
[email protected]I added some crumbled feta cheese to the top of the casserole before baking and it was delicious!
Cherry Blossom
[email protected]This casserole is a great way to use up leftover rice.
Jamie Bellamy
[email protected]I'm not a vegetarian, but this casserole is so good that I don't miss the meat.
Christian Maximus
[email protected]This is the perfect comfort food for a cold winter night.
Alma San
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Payton Kaziska
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Widad Ali
[email protected]I love the versatility of this casserole. You can add or remove ingredients to suit your taste.
Jafar Gujjar
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Lond Next
[email protected]This casserole is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
Md. Abul Khayer
[email protected]I'm not usually a fan of eggplant, but this casserole changed my mind. The eggplant was roasted to perfection and had a lovely smoky flavor.
Hazar Khan
[email protected]This casserole is a great way to use up leftover eggplant. I added some extra vegetables, like zucchini and bell pepper, and it turned out great!
Abudl Qadeer
[email protected]I love the combination of eggplant and wheat berries in this casserole. It's a hearty and satisfying dish that's also packed with flavor.
Dekin Colemire
[email protected]This eggplant wheat berry casserole was a delightful surprise! The flavors of the roasted eggplant, nutty wheat berries, and tangy tomatoes blended perfectly.