Mediterranean Honey-Glazed Eggplants with Herbed Barley, Lemon Ricotta and Toasted Hazelnuts

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, then place them on a baking tray.

2. 2

   In a small bowl, mix 30 ml (2 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, the honey, chopped garlic, dried oregano, ground cumin, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture over the cut side of the eggplants.

3. 3

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

4. 4

   Meanwhile, place the pearl barley and water in a saucepan with 1/2 teaspoon salt. Bring to a boil, lower the heat, and simmer partially covered for 25 to 30 minutes, until the barley is tender. Drain if needed.

5. 5

   In a small skillet over medium heat, toast the hazelnuts for 3 to 4 minutes, stirring often, until fragrant. Remove and roughly chop if not already chopped.

6. 6

   In a bowl, mix the ricotta with the lemon zest, grated garlic, 15 ml (1 tbsp) lemon juice, a pinch of salt, and a pinch of black pepper until smooth and creamy.

7. 7

   When the barley is ready, toss it with 15 ml (1 tbsp) olive oil, the parsley, the mint, and half of the green olives. Taste and adjust with salt and black pepper.

8. 8

   In the same skillet, add 15 ml (1 tbsp) olive oil and cook the cherry tomatoes over medium heat for 3 to 4 minutes with a pinch of salt, until just softened but still holding their shape. Turn off the heat and add the remaining olives.

9. 9

   To serve, divide the herbed barley among plates, top with the roasted eggplants, and add spoonfuls of lemon ricotta around. Finish with the sautéed cherry tomatoes, olives, toasted hazelnuts, and a few drops of the remaining olive oil if desired.