Go Back
+ servings

Eggplant and Barley Mediterranean Casserole

This hearty casserole boasts many healthy and delicious ingredients that make a wonderful addition to a potluck or family meal. The make ahead helps save time during busy weeknights.
Print
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
  • 1/4 tsp Each Salt and Fresh Ground Pepper
  • 3 cups Kale Leaves chopped
  • 1 cup Vegetable Broth
  • 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.
Estimated Cost Per Serving:
Nutrition Facts
Eggplant and Barley Mediterranean Casserole
Calories
190
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
24
g
8
%
Fibre
 
6
g
25
%
Sugars
 
2
g
2
%
Protein
 
11
g
22
%
Cholesterol
 
25
mg
8
%
Sodium
 
230
mg
10
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
40
mg
4
%
Iron
 
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot

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