200g Mt Zero Pearled Barley, rinsed
2 medium size eggplants
30g unsalted butter
90ml olive oil
1 teaspoon sweet paprika
1 brown onion, diced
1 large chorizo sausage, diced
1 teaspoon garlic
1 large red capsicum, diced
1/2 cup Spanish green olives, pitted and diced 400g tinned chopped tomatoes
700ml vegetable stock
1L passata fresh lemons, sliced to garnish
Ingredients
Method
Oil eggplants and bake whole in a 175°c oven for approx 12-15mins, until soft but still firm. Once cooled, slice in half lengthways and scoop out the inside filling, leaving a 1cm thick border Melt butter and olive oil in a pan and cook onion, garlic, capsicum and chorizo until soft. Add barley, paprika, tomato, stock and 300ml passata. Stir to combine. Bring mixture to the boil, reduce heat and then simmer for 45 minutes, stirring frequently: barley should be tender and most of the liquid absorbed. Leave to cool.
Fill eggplants with the mixture. Pour 600ml of passata in a deep baking tray and place eggplants on top. Cook in 175°c oven, uncovered, for approx. 15-20 minutes. Garnish with lemon.
