What you need:
• 1 cup pot barley
• 3 cups of water
• 1lb of lean ground beef
• 1 1/2 eggplant
• 1 small sweet onion
• 4-6 cloves of garlic
• 1/2 jar Victoria tomato sauce *you can use whatever tomato sauce you like
• 2 tbsp of Italiano seasoning
• cilantro
• salt and pepper
• evoo
Method:
• in a medium pot add rinsed barley and 3 cups of water
• bring to a boil and add salt
• reduce heat to simmer and let cook until all the water is full absorbed
• to a lined sheet pan, add 2 halved eggplants (cut side up) and add evoo + salt + a tiny bit of water (Celeste taught me this and it really helps cook down the eggplant)
• cook on convection at 410 for 30-45 mins *cooking times may vary depending on your oven
• after 20-30 mins of your eggplant roasting, in a different medium pot over low-medium heat, add 1-2 tbsp evoo
• add diced onion and cook until onions are translucent
• add minced garlic & cook for 2-3 mins
• add minced meet and mix until fully cooked
• add half jar (20oz) of Victoria tomato sauce to the meat and mix until completely combined
• lower heat to simmer, add Italiano seasoning and mix again until combined; taste to make sure it's to your liking
• scoop your roasted eggplant into your meat sauce and mix until full combined
• combine 1/2 cup of barley + 1/2 cup eggplant bolognese
• top with more bolognese, cilantro and enjoy!
Protein: 30-45g protein (per serving)