Barley with Eggplant Caviar and Red Pepper Sauce

Galette d'épeautre a Caviar d'Aubergine et Coulis de Poivron

3-1/2 ounces épeautre (einkorn or pearl barley), well rinsed
1 tablespoon unbleached all-purpose flour
1 eggplant, halved lengthwise
1 tablespoon olive oil, + extra for extra for brushing
1 onion, very finely chopped
1 garlic clove, peeled and minced
1 red bell pepper, roasted, skin and seeds removed and chopped
3 tablespoons light cream
salt and freshly ground black pepper
fresh herbs of your choice for garnish

Preheat the oven to 350ºF.

Put the einkorn or pearl barley in a large saucepan and cover it with twice its volume in water. Bring to a boil over high heat, cover, reduce heat and cook for 40 minutes (slightly less for the barley).

Turn off the heat and allow to sit in pan for 10 minutes, then drain.

Transfer to a bowl, allow to cool to room temperature then stir in the flour.

Brush the eggplant with some olive oil. Place, cut side up, on a baking sheet and cook for 30 minutes in the preheated oven.

While the eggplant is cooking, heat the olive oil in a saucepan, add the onion and garlic. Cover and cook until the onion is soft, stirring occasionally.

When the eggplant flesh is soft, remove from oven, and scrape out the flesh. Chop it and discard the skin.

Stir the eggplant into the onions and continue to cook for another 30 minutes, stirring occasionally.

To make the red pepper coulis:
Put the pepper in a food processor and process to a fine purée. Pour it into a small saucepan and heat, but do not allow to boil.

9. Add just enough cream to make a smooth, not thin, sauce. Season with salt and pepper. Set aside and keep warm.

Preheat the oven to 350ºF.

To make the galettes:
10. Oil a baking sheet and place 4 3-1/2-inch tart rings on the sheet. Fill each ring with a layer of einkorn/barley, then a thin layer of the eggplant caviar and finish with another layer of einkorn/barley. Press down on the galettes and remove the rings.

11. Lightly oil a skillet with an oven-proof handle, place over med-heat and slide the galettes into it.

12. Cook until the galettes are lightly browned on one side, then put the skillet in the oven for 5 minutes.

13. Turn the galettes over, return to oven and cook an additional 5 minutes.

To serve:

Put a galette in the middle of a warm plate, pour some of the red pepper coulis around it and sprinkle with some fresh herbs. Serve immediately.



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