Roasted tomato and eggplant barley salad

Prep 0 h : 15 m
Cook 0 h : 35 m


  • 200g barley

    2 tbsp extra virgin olive oil

    500g cherry tomatoes

    350g eggplant, chopped

    4 tbsp olive oil

    1 tsp ground cumin

    120g green olives

    2 tbsp currants

    1 cup chopped parsley

    1 tbsp finely chopped capers

    1 tbsp white grape vinegar

    1 tsp caster sugar


  • Preheat oven to 180°C.

    Cook 200g barley in a large saucepan of boiling salted water for 35 mins or until just tender.

    Drain; transfer to a large bowl.

    Toss with extra virgin olive oil.


    Place cherry tomatoes and eggplant on a large oven tray.

    Drizzle with olive oil, sprinkle with 1 teaspoon ground cumin; season.

    Toss well to coat.

    Bake for 30 mins.

    Add olives to tray; bake for 10 mins or until tomatoes are soft and eggplant is golden brown.

    Add tomato mixture to barley with currants and parsley.

    Combine capers, vinegar and caster sugar in a small bowl; drizzle over salad.