Eggplant Stacks with Pistachio Arugula Pesto, Barley, and Goat Cheese
Charred Eggplant Stacks Stuffed with Barley, Goat Cheese, & Lemon Arugula Pesto
Servings
4
Ingredients
For the Arugula Pesto
- ¼ cup pistachios, cashews, or walnuts
- Juice of ½ lemon
- ½ cup fresh basil
- ½ cup arugula
- 1 - 2 cloves garlic
- ¼ cup - ⅓ cup olive oil
- 1 tsp of honey or maple syrup to taste
- Salt and pepper
For the Eggplant
- 2 large eggplants
- 1-2 tbsp olive oil
- Salt & pepper
For the Barley
- 1 cup of dried barley (or grain of choice such as faro or quinoa)
- 2-3 cups of cooking liquid such as chicken broth
- Salt & pepper
For the Salad
- 3 cups of arugula
- 1 avocado
- Extra nuts (optional)
- Extra pesto to coat
- Salt & pepper
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!
Shopping List
Produce
- 1 box of arugula
- 1 ripe avocado
- 2 eggplants
- Garlic, 2 cloves
- 1 lemon
- Fresh basil, 1/2 cup
Dairy
- Feta of goat cheese
Pantry Items
- 1 cup dried barley (or farro)
- Chicken broth (can also use water or vegetable broth)
- Nut of choice - i recommend either pistachios, cashews, or walnuts
- Honey or maple syrup
Pantry Staples
- Olive oil
- Salt & pepper