Eggplant Wheat Berry Casserole Recipe

Name: Eggplant Wheat Berry Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, or as needed; 2 pounds eggplant, quartered and sliced, or more to taste; 1 large onion, chopped; 1 tablespoon chopped garlic; 2 cups chicken broth; 1/2 cup wheat berries; 1/2 cup barley; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt, or more to taste; 1/2 teaspoon ground black pepper; 1/4 teaspoon allspice; 1 (14 ounce) can diced tomatoes; 1 (14 ounce) can black beans, rinsed and drained; 3/4 cup shredded mozzarella cheese

Servings: persons

2 tablespoons olive oil, or as needed
2 pounds eggplant, quartered and sliced, or more to taste
1 large onion, chopped
1 tablespoon chopped garlic
2 cups chicken broth
1/2 cup wheat berries
1/2 cup barley
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt, or more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon allspice
1 (14 ounce) can diced tomatoes
1 (14 ounce) can black beans, rinsed and drained
3/4 cup shredded mozzarella cheese

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.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, or as needed, 2 pounds eggplant, quartered and sliced, or more to taste, 1 large onion, chopped, 1 tablespoon chopped garlic, and more.

Yes, Eggplant Wheat Berry Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Wheat Berry Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions