Eggplant and Cashew Barley

Last night I came to the slightly painful realization that my photos have gotten incredibly boring. Food + white dish + white background over and over. And over. So today I went to the craft store (where I feel completely out of place because I’m not crafty in the slightest) and picked up some paper and fabric so I can spice up my pictures. My wonderful husband also moved the light box from the garage/basement up to a room at the front of the house that gets great light at dinner time, so I’m hoping this will improve my photo quality at least a little. I’m just going to let the picture above be one of the last of my “white phase.”

This dinner is incredibly flavorful, with an unusual combination of ingredients that work together surprisingly well: cardamom, cinnamon, mustard seeds, eggplant, roasted red pepper, cashews, and a little lemon. It sounds like a really weird mix, but trust me, it’s comforting and just exotic enough to get you out of the rut using the same flavors over and over (which you might not do, but I kind of end up relying on garlic, soy sauce and little else a lot of the time). Although the recipe calls for rice (and I have no doubt rice is great in it), I’m keeping my pearl barley kick going.

(adapted from Fresh Indian by Sunil Vijayakar)

1 1/3 cups pearl barley, soaked in warm water for 30-40 minutes, then drained
1 tbsp vegetable oil
4 shallots, thinly sliced
1 tsp mustard seeds
2 whole dried red chiles (like Chiles de Arbol)
1 cinnamon stick
2 cardamom pods
1 bay leaf
1 medium eggplant, cut into bite-sized pieces
1 tsp turmeric
2 1/2 cups water
1/2 lemon
1 red bell pepper, roasted and thinly sliced
1/2 cup cashew pieces
chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium high. Add the shallots, mustard seeds, chiles, cinnamon, cardamom, and bay leaf and stir fry for about 2 minutes. Add the barley and cook, stirring, for about a minute. Add the eggplant and turmeric, mix to combine, then add the water. Stir in a few pinches of salt, then turn the heat to medium-low, cover, and simmer for about 20 minutes, or until the water has absorbed and the barley is tender (if it’s not soft, add a little water and continue cooking).

Turn off the heat and let stand for about 5 minutes, then sprinkle with lemon juice, pepper, cashews, and cilantro.


6 Responses to “Eggplant and Cashew Barley”

  1. 1 Tracey April 23, 2010 at 7:15 pm

    Haha I can totally relate Cate. I do the white/white combo all the time too. I think your photos look great already but look forward to seeing how you jazz them up 🙂

  2. 2 Kate at Serendipity April 24, 2010 at 8:14 am

    LOL, Cate, I just scrolled down and there aren’t many white-on-white photos! I was admiring your backgrounds, in fact…

    This looks like a perfect lunch dish. Cardamom, cinnamon, mustard. I can’t wait to try this.

    • 3 Cate April 24, 2010 at 9:36 am

      Thank you!
      I guess I was more looking at the 5 or so things I’ve made but haven’t blogged yet…partly because they’re ALL white on white!

  3. 4 tigerfish April 24, 2010 at 10:55 pm

    That’s very healthy and must be quite tasty too.

  4. 5 janet November 5, 2010 at 7:18 pm

    I just made this and enjoyed it. The flavours were subtle but I enjoyed the plump barley. Thanks for sharing, Cate. 🙂

    I wrote about it here:

  1. 1 Eggplant and Cashew Barley « the taste space – steam, bake, boil, shake! Trackback on November 5, 2010 at 6:36 pm

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