Eggplant Wheat Berry Casserole

Good recipe using eggplant and wheat berries. Also a tasty way to use up all those cherry tomatoes in your garden. You can also pan-fry or bake the eggplant instead of grilling it.

Step: 1

Preheat grill for medium heat and lightly oil the grate.

Step: 2

Brush eggplant slices with about 1 tablespoon olive oil.

Step: 3

Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.

Step: 4

Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.

Step: 5

Preheat oven to 350 degrees F (175 degrees C).

Step: 6

Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.

Step: 7

Bake in the preheated oven until cheese is melted, about 15 minutes.

Per Serving: 276 calories; protein 12.6g; carbohydrates 39.9g; fat 7.8g; cholesterol 10.7mg; sodium 962.8mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .