Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 4.22 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/4 cup olive oil
- 1 eggplant, cut into 3cm cubes
- 1 brown onion, diced
- 2 carrots, diced
- 1 cup pearl barley, rinsed
- 4 cups vegetable stock
- 1 small cauliflower, cut into florets
- 1 broccoli, cut into florets
- 150grams green beans, trimmed, cut into 3cm pieces
- 1/2 cup pesto
Nutrition per serving
2380kJ / 568Cal
2380 Kilojoules or 568 Calories
27% of daily energy intake*
Protein
19.4grams
Fat
33.2grams
Carbs
54.8grams
Sugars
16.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Add half the eggplant and cook for 5 minutes or until golden on all sides. Transfer to a bowl. Cook remaining eggplant.
Step 2 of 3
Add onion and carrot to pan. Cook for 10 minutes or until tender. Add barley, stock and 1 cup water and bring to the boil. Reduce heat and cook for 15 minutes. Add cauliflower and broccoli, stir until combined, and cook for 8 minutes or until tender.
Step 3 of 3
Add beans and cook for 2 minutes or until barley is cooked through. Season, then serve topped with pesto.
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