Eggplant Wheat Berry Casserole

Eggplant Wheat Berry Casserole
  • 2 tablespoons olive oil, or as needed
  • 2 pounds eggplant, quartered and sliced, or more to taste
  • 1 large onion, chopped
  • 1 tablespoon chopped garlic
  • 2 cups chicken broth
  • 1/2 cup wheat berries
  • 1/2 cup barley
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon allspice
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can black beans, rinsed and drained
  • 3/4 cup shredded mozzarella cheese


  1. Preheat grill for medium heat and lightly oil the grate.
  2. Brush eggplant slices with about 1 tablespoon olive oil.
  3. Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
  4. Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.
  7. Bake in the preheated oven until cheese is melted, about 15 minutes.

04/12/2018
Eggplant Wheat Berry Casserole, recipe PT15M PT1H 5 455 calories

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