Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Yield 8 cups

Ingredients

  • 1 cup Pot or pearl barley
  • 2 Bay leaves
  • 8 oz Ground turkey
  • 1 tbsp Canola oil
  • 1 Eggplant chopped
  • 1/4 cup Sundried Tomatoes in oil, drained, finely chopped
  • 3 cloves Garlic minced
  • 2 tsp Oregano leaves
  • 3 cups Kale Leaves chopped
  • 1 cup Vegetable Broth
  • 1/4 tsp Each Salt and Fresh Ground Pepper
  • 1 cup Feta Cheese light, crumbled
  • 1/4 cup Fresh Parsley chopped

Instructions

  • In a pot of boiling water, cook barley and bay leaves for about 35 minutes or until tender but firm. Drain and remove bay leaves; set aside.
  • In a large nonstick skillet, brown turkey; remove to bowl and keep warm. Return skillet and oil to medium heat and cook eggplant, sundried tomatoes, garlic, oregano, salt and pepper for about 5 minutes or until starting to brown. Stir in kale and broth; let cook for about 5 minutes or until kale is wilted.
  • Stir barley and turkey into eggplant mixture with feta and parsley. Scrape into a 13 x 9 inch (3 L) casserole dish. Bake in preheated 400 F (200 C) oven for 10 minutes or until cheese starts to melt.
Nutrition Facts
Eggplant and Barley Mediterranean Casserole
Amount per Serving
Calories
190
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
25
mg
8
%
Sodium
 
230
mg
10
%
Carbohydrates
 
24
g
8
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
40
mg
4
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: To make the casserole ahead, cover and bake in preheated 350 F (180 C) oven for about 20 minutes or until cheese is slightly melted and casserole is hot.
Recipe developed by Emily Richards

Related recipes

Apple Blueberry Compote
Asian-style chicken corn soup
Guacamole
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.