"Egyptian Barley Bowls", from a cookbook named, aptly, "Bowls". Broiled marinated eggplant (lemon, mint, garlic, capers and olive oil), barley, feta cheese and pomegranate molasses. I also added cherry tomatoes. Carter again just looked at me like I was crazy, but this was good! And really pretty quick to put together (I made the eggplant over the weekend). I think the molasses was the only thing that made Egyptian, though.
No comments:
Post a Comment