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Eggplant Wheat Berry Casserole

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Marie

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Brush eggplant slices with about 1 tablespoon olive oil.
  3. Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
  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.
  5. Preheat oven to 350 degrees F (175 degrees C).
  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.
  7. Bake in the preheated oven until cheese is melted, about 15 minutes.
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