Grilled Eggplant with Tofu over Herb-Steamed Barley Recipe

Name: Grilled Eggplant with Tofu over Herb-Steamed Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. fresh eggplant, sliced very thinly, leaving peel on; 1/2 medium red onion, cut into chunks; 1 medium tomato, cut into chunks; 6 oz. firm or extra firm lite silken tofu, cut into chunks; 1 Tbsp. extra virgin olive oil; 2 Tbsp. balsamic vinegar; 1 tsp. granulated sugar; 2 peeled garlic cloves, minced; 3 fresh basil leaves, minced; 1/2 cup quick-cooking barley, uncooked; 8 fl oz (1 cup) drinking water

Servings: persons

1/4 lb. fresh eggplant, sliced very thinly, leaving peel on
1/2 medium red onion, cut into chunks
1 medium tomato, cut into chunks
6 oz. firm or extra firm lite silken tofu, cut into chunks
1 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. granulated sugar
2 peeled garlic cloves, minced
3 fresh basil leaves, minced
1/2 cup quick-cooking barley, uncooked
8 fl oz (1 cup) drinking water

1
Arrange eggplant slices in long shallow container; add onion, tomato, and tofu chunks.
2
Blend oil, vinegar, and sugar in a small bowl; add garlic and basil.
3
Pour over vegetables and tofu; toss to coat.
4
Cover and marinate 1 hour at room temperature.
5
One hour before serving, cook barley according to package instructions; season with your favorite salt-free seasoning.
6
Heat broiler or grill; lightly coat grilling basket or broiler pan with cooking spray.
7
Cook vegetable-tofu mix 5 min.
8
per side, flipping basket or turning on broiler pan.
9
Serve over barley.
10
Serve meal with a glass of water.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 lb. fresh eggplant, sliced very thinly, leaving peel on, 1/2 medium red onion, cut into chunks, 1 medium tomato, cut into chunks, 6 oz. firm or extra firm lite silken tofu, cut into chunks, and more.

Yes, Grilled Eggplant with Tofu over Herb-Steamed Barley 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.

Grilled Eggplant with Tofu over Herb-Steamed Barley

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