Charred Eggplant Stacks Stuffed with Barley, Goat Cheese, & Lemon Arugula Pesto

Charred Eggplant Stacks Stuffed with Barley, Goat Cheese, & Lemon Arugula Pesto

Eggplant Stacks with Pistachio Arugula Pesto, Barley, and Goat Cheese

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Charred Eggplant Stacks Stuffed with Barley, Goat Cheese, & Lemon Arugula Pesto

Servings

4

Ingredients

For the Arugula Pesto
For the Eggplant
For the Barley
For the Salad

Instructions

Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.

For the Barley

Add 1 cup of barley with 2-2.5 cups of liquid (I like chicken broth but you can use water) to a pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Season with salt and pepper and a tbsp of olive oil.

For the Pesto

Add all of the ingredients, besides the oil to a blender and pulse. Stream in the olive oil until the mixture resembles a smooth sauce.

To Assemble

Layer an eggplant slice with barley and repeat. Garnish with goat cheese and a drizzle of the pesto.

On the side, mix together some extra arugula and pesto with sliced avocado and nut of choice. Enjoy!

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