Beef and Eggplant Barley


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 


• 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)

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