Barley, chickpea and eggplant casserole with parsley pesto
Discover a hearty and delicious Barley, Chickpea, and Eggplant Casserole with Parsley Pesto. Made with wholesome ingredients like barley, eggplant, chickpeas, zucchini, and cherry tomatoes, this nourishing dish is topped with a refreshing parsley pesto and a sprinkle of parmesan cheese. Perfect for a healthy, satisfying meal that's packed with flavor and nutrition.
- 07 Jun 2024
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
This Barley, Chickpea, and Eggplant Casserole with Parsley Pesto is a nutritious and flavorful vegetarian dish that’s sure to satisfy. It's packed with hearty ingredients like eggplant, barley, zucchini, and chickpeas, all brought together with a vibrant parsley pesto.
Ingredients:
Instructions:
- Dice the eggplant, onion, celery, and zucchini.
- Mince the garlic.
- Halve the cherry tomatoes.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and celery. Sauté for about 5 minutes until they start to soften.
- Add the garlic and lemon zest to the skillet. Sauté for another 1-2 minutes until fragrant.
- Stir in the diced eggplant and zucchini. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the pearl barley to the skillet, stirring to combine with the vegetables.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 25-30 minutes until the barley is tender and the liquid is mostly absorbed.
- Once the barley is cooked, stir in the drained chickpeas and cherry tomatoes.
- Transfer the mixture to a casserole dish.
- Sprinkle the grated parmesan cheese evenly over the top of the casserole.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
- Let the casserole rest for a few minutes before serving.
- Enjoy your hearty Barley, Chickpea, and Eggplant Casserole with a drizzle of parsley pesto on top if desired.
Tips:
- Make sure to cut the eggplant into uniform pieces for even cooking.
- Rinse the pearl barley under cold water before cooking to remove any excess starch.
- Use low-sodium vegetable broth to control the salt content in the dish.
- You can prepare the parsley pesto in advance and store it in the refrigerator for up to a week.
- If you prefer a creamier texture, consider adding a splash of coconut milk or cream to the casserole.
- Roasting the cherry tomatoes before adding them to the casserole can enhance their sweetness and depth of flavor.
- Feel free to substitute zucchini with your favorite squash or even add other veggies like bell peppers for more variety.
Serve the casserole hot, topped with a generous drizzle of parsley pesto and a sprinkle of grated Parmesan cheese for a comforting and healthy meal. Enjoy this delightful combination of wholesome ingredients and robust flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 16g | 43% |
| Sugar 15g | 15% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.72g | 6% |
| Cholesterol 4.35mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 60mg | 11% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 4.19mg | 26% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 44mg | 49% |
| Vitamin E 1.13mg | 8% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.54mg | 0% |
| Iron, Fe 3.29mg | 30% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 2.57mg | 23% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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