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 caloriescarbohydrate: 39.9 gcholesterol: 10.7 mgfat: 7.8 gfiber: 10.5 gprotein: 12.6 gsaturatedFat: 2.3 gservingSize: -sodium: 962.8 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Wheat Berry Casserole
Directions
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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.