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Preparation 30 ‘- Cooking: 40‘

Donna Cristina advises to savor them with: Pinot Grigio D.O.C.– Sauvignon D.O.C. – Lugana D.O.C.– Malvasia Bianca I.G.P.

Ingredients for 4 persons

500 g Eggplant

150 g of Potatoes

100 g Onions

200 g Pearl Barley

100 g Zucchini

Olive Oil and Garlic Donna Cristina

 Sage, Thyme and Rosemary

1.5 l of Legume Broth

Donna Cristina extra virgin Olive Oil

Salt and Black Pepper

Peel and cut the eggplants into small pieces and set aside the skin.

Place them in a dish rack covered with fine salt to lose their bitterness.

In a saucepan, brown the coarsely chopped onion in the olive oil with Garlic and the herbs.

Add the aubergines and the peeled and diced potatoes.

Season with salt and pepper and cover with the vegetable broth.

Finish cooking and mix everything.

Cook the barley in the resulting cream of vegetables.

In a frying pan, sauté the zucchini cut into small cubes and then add them to the cream.

While the barley cooks, fry the eggplant skin cut into thin strips in a pan.

Garnish the cream with the eggplant skin.

Serve warm.