Roasted Eggplants with Lemon Pearl Barley, Whipped Ricotta, and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin. Place them on a baking tray, brush with 2 tbsp / 30 ml olive oil, and season with 1/2 tsp salt, black pepper, 1/2 tsp cumin, and the smoked paprika.

2. 2

   Roast the eggplants for 30 to 35 minutes at 220 °C / 425 °F, until very tender and browned around the edges.

3. 3

   Meanwhile, place the pearl barley and water in a medium saucepan. Bring to a boil, reduce the heat, and simmer partially covered for 25 to 30 minutes, until the barley is tender. Drain any excess liquid if needed.

4. 4

   In a small skillet over medium heat, toast the sliced almonds for 2 to 3 minutes, stirring, until golden. Remove and set aside.

5. 5

   In the same skillet, heat 1 tbsp / 15 ml olive oil over medium heat. Add the shallot and chopped garlic with a pinch of salt, and cook for 2 to 3 minutes until softened. Add the cherry tomatoes and cook 3 to 4 minutes more, until they start to break down slightly. Stir in the remaining 1/2 tsp cumin.

6. 6

   Transfer the cooked barley to the skillet with the shallot and tomatoes. Add the lemon zest, 2 tbsp / 30 ml lemon juice, parsley, and mint, and mix well. Adjust with the remaining salt and a drizzle of the remaining olive oil.

7. 7

   In a bowl, whip the ricotta with the grated garlic, 1 tsp / 5 ml of the remaining olive oil, and a pinch of salt until creamy and airy.

8. 8

   If you want the spicy finish, stir the honey together with the red pepper flakes in a small bowl.

9. 9

   To serve, spoon the lemon barley onto plates or a serving platter, place the roasted eggplant halves on top, and add dollops of whipped ricotta. Finish with the toasted almonds and, if using, the chili honey. Serve hot or warm.