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berebere-eggplant-barley recipe

Date:	Fri, 27 Jun 1997 11:07:16 -0600
From:	Barb Beck (barb@rr.ualberta.ca)

One of our favorite recipes uses Gabe Mirkin's Berebere Spice mix to
make a Barley, Eggplant and Chickpea dish which is loosely based on
his recipe for Spicy Eggplant Melange.  I have substituted barley for
the brown rice and vermicelli because I like its flavor and it has a
lower glycemic index (the speed at which carbs are converted to blood
sugar) I also use 5 times the amount of spice he recommends and more
garlic.  We have made the recipe below several times and really really
like it.  The latest version is given below. (I am one of those cooks
who never leaves a recipe alone)

We like our food moderately hot.  If you like it milder cut it down or
do not put as much red pepper in the spice mix.

                     Barb Beck

Based on recipes from Dr. Gabe Mirkin's Book "Fat Free and Full Flavor"

2 Large Eggplants or 3 Smaller Eggplants
1 large onion chopped
6 cloves of garlic minced
2 Cups Boullion of your choice
6 Roma Tomatoes (could also use 3 - 4 regular tomatoes)
3/4 Cup Pot or Pearl Barley
2 Cups Cooked Chickpeas (or 1 can undrained)
1 Cup  (or more) rasins
fresh ground pepper
Chopped green onions and or fresh cilantro
5 teaspoons Berbere Spice Mix (See next post for recipe)

Pierce Eggplant and place in hot oven (about 400 degrees).  Put barley in 
boullion and start cooking.  After most of the water is absorbed by the 
barley add the onions, garlic, spice and rasins.  Cook until onions
just starting to get soft. Remove the eggplant from the oven when soft and
skin black.  Chop eggplant.  Add eggplant and tomatoes to barley mix. 
Heat thoroughly.  Serve garnished with chopped green onions and/or
fresh cilantro.  My husband likes more rasins in it than I do.

Below is Gabe Mirkin's Spice Mix I used in the above recipe

I have also used it in beans and on veggies (much as you might use
any currie or chili powder)  The toasted cumin gives it a wonderful

                BERBERE SPICE MIX
                   Dr. Gabe Merkin

2 tsp Cumin Seed
1tsp Cardamom Seed
1/2 tsp Whole allspice
1 tsp fenugreek seed
1 tsp coriander seed
8 whole cloves
1 tsp black peppercorns
5 tsp red pepper flakes (use more or less depending on 
                         how hot you like your food - I 
                         find this amount about right for us)
1 tsp grated ginger (or 1/2 tsp dried)
1 tsp tumeric
1 tsp salt
3 Tbsp paprika
1/2 tsp cinnamon

Place first 7 ingredients in a hot pan and toast stirring constantly for
about 2 minutes (until the cumin is very very brown)  Add remaining 
ingredients and grind.  Store in tight jar in refrigerator.

kwvegan vegan