• sandrabrandalise


COOKBOOK: Woolworths Fresh - July 2006

I loved the ingredients in this recipe so I was very much looking forward to making this. I made steak to go with it for my extra hungry lot. It really wasn’t necessary! Totally delicious on its own!

Pearl barley is delicious but cannot be under cooked. The 40+ mins will make the vegetables a little on the mashy side but you won’t even notice it.



Serves 4

2 tablespoons of olive oil

1 eggplant, diced in bite size (5cm)

1 brown onion, diced

2 large carrots, diced

1 cup pearl bailey

6 cups vegetable stock

1 small cauliflower, cut into florets

2 large broccoli heads, cut into florets

150g green beans, trimmed and cut into bite size

Salt & pepper

1/2 cup pesto

Sprinkle a generous amount of salt on the eggplant. Place the eggplant in a colander and allow bitter juices to form. After 10-15mins rinse under cold water.

I cooked my broccoli in the microwave for approx 6-7mins but if you wish you can add it to the stew at the beginning of the cooking.

Heat olive oil in deep casserole dish. Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. Add pearl barley and combine. Add stock (which should cover to the top of the vegetables) Add salt and pepper for seasoning. Add pesto and mix well.

Bring to boil and simmer for 40mins. Add cooked broccoli (if you have chose to cook it in the micro otherwise add it with the rest of the vegetables in the pot) and simmer for a further 5mins.

Remove from heat. Ready to serve.

I served it with steak but can be served perfectly on its own.

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