Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 320 g of pearl barley
- - 2 eggplants
- - 1 bell pepper, red
- - 1 bell pepper, yellow
- - 4 leeks
- - 4 cloves of garlic
- - 1 hot pepper
- - 2 tablespoons thyme
- - Oil
- - Salt
INSTRUCTIONS
- Cut the eggplant into slices thick a centimeter and then into cubes. Reduce the peppers into 1 cm wide strips, long 3-4 cm. Remove the outer leaves of the leeks and slice into rounds.
- Boil the barley in salted water and drain it al dente after 20-25 minutes.
- Fry, meanwhile, in a wok type frying pan in plenty of oil, in this order: eggplant, leeks and peppers, then gathering them in a bowl and lightly salt. At the end season with a tablespoon of thyme and stir.
- Heat in a saucepan over low heat 6 tablespoons of olive oil along with the crumbled chili and garlic cloves cutted into very thin slices. Turn off when the garlic is brown and crisp.
- Drain the barley, season with garlic, oil, pepper, a tablespoon of thyme and arrange in an oiled baking pan. Create a large niche in the center and fill it with the vegetables fried. Even the surface and bake at 180 ° C for fifteen minutes, so that the various flavors can amalgamate.
