Eggplant and Barley Mediterranean Casserole
Aug 27, 2015
Eggplant and Barley Mediterranean Casserole
This hearty casserole boasts many healthy and delicious ingredients that make a wonderful addition to a potluck or family meal. The make ahead helps save time during busy weeknights.
Ingredients
- 1 cup Pot or pearl barley
- 2 Bay leaves
- 8 oz Ground turkey
- 1 tbsp Canola oil
- 1 Eggplant chopped
- 1/4 cup Sundried Tomatoes in oil, drained, finely chopped
- 3 cloves Garlic minced
- 2 tsp Oregano leaves
- 3 cups Kale Leaves chopped
- 1 cup Vegetable Broth
- 1/4 tsp Each Salt and Fresh Ground Pepper
- 1 cup Feta Cheese light, crumbled
- 1/4 cup Fresh Parsley chopped
Instructions
- In a pot of boiling water, cook barley and bay leaves for about 35 minutes or until tender but firm. Drain and remove bay leaves; set aside.
- In a large nonstick skillet, brown turkey; remove to bowl and keep warm. Return skillet and oil to medium heat and cook eggplant, sundried tomatoes, garlic, oregano, salt and pepper for about 5 minutes or until starting to brown. Stir in kale and broth; let cook for about 5 minutes or until kale is wilted.
- Stir barley and turkey into eggplant mixture with feta and parsley. Scrape into a 13 x 9 inch (3 L) casserole dish. Bake in preheated 400 F (200 C) oven for 10 minutes or until cheese starts to melt.
Notes
Tip: To make the casserole ahead, cover and bake in preheated 350 F (180 C) oven for about 20 minutes or until cheese is slightly melted and casserole is hot.
Recipe developed by Emily Richards
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 11gFat: 6gSaturated Fat: 1gCholesterol: 25mgSodium: 230mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 20.6mgCalcium: 40mgIron: 1.4mg
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