Roasted Pepper Hearts with Creamy Saffron Barley, Smoky Eggplant and Herbed Yogurt

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red bell pepper halves on a baking tray, brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and roast for 15 minutes so they begin to soften.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until translucent. Stir in 2 garlic cloves and cook for 30 seconds more.

3. 3

   Add the eggplant, 1 teaspoon smoked paprika, dried oregano, 1/2 teaspoon salt, and a little black pepper. Cook for 8 to 10 minutes, stirring, until the eggplant is golden and tender. Add the cherry tomatoes and cook 3 minutes more until softened. Stir in the green olives and remove from the heat.

4. 4

   In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the pearl barley and stir for 1 minute. Add the saffron, hot vegetable broth, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until the barley is tender and creamy.

5. 5

   Mix the cooked barley with the eggplant mixture, half of the fresh parsley, half of the fresh mint, 1 tablespoon lemon juice, and the lemon zest. Taste and adjust with salt and black pepper.

6. 6

   In a small bowl, combine the Greek yogurt with the remaining garlic clove, the remaining 1/2 teaspoon smoked paprika, 1 tablespoon lemon juice, the rest of the fresh parsley, the rest of the fresh mint, and a pinch of salt. Stir until smooth.

7. 7

   Fill the roasted pepper halves with the barley and eggplant mixture. Scatter the crumbled feta cheese on top.

8. 8

   Bake the stuffed peppers at 200°C / 400°F for 18 to 20 minutes, until heated through and the feta has softened slightly.

9. 9

   Serve the peppers hot with spoonfuls of herbed yogurt on top or on the side. Finish with extra black pepper if desired.