Barley Eggplant Salad

2 cups uncooked barley

1 red onion
oil to saute
1 Eggplant
1/4 cup white wine or water

Dressing
2 tbsp Tahini
1 lemon
pinch of salt
1 bunch of Fresh Parsley finely chopped

Cook the Barley. You can pre-soak it for several hours to overnight before you cook it. The unhulled barley stays a bit tougher.

Wash and slice the eggplant in 1/2 inch circles. Place in colander and sprinkle with salt. Let sit for a while. You can make the dressing and cut the onion. Then cut in cubes.

Mix the hummus and lemon juice in a slat bowl and add salt to taste (optional)

Dice 1/2 of the onion and saute with oil for about 4-5 min. Add the cubed eggplant and saute till soft, but not mushy. Keep adding the wine as it soaks in while cooking.

Chop the parsley and finely dice the second half of the onion. Add to the bowl with the dressing.
Drain the cooked barley and mix into the dressing mixture while warm.
Add the sauteed eggplant and toss thoroughly.

You can eat it warm, but it's great the next day when all the flavors mix.

Bon Appetite