EGGPLANT WHEAT BERRY CASSEROLE

Eggplant Wheat Berry Casserole image

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

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

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