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Spiced Aubergine with Barley, Yogurt & Pomegranate

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Cuisine: Middle Eastern


These delicious, Middle Eastern-inspired aubergines served on a bed of barley make a great veggie supper.


  • 150g (2 oz) Pearl Barley 
  • Sea Salt
  • 1 Very Large Aubergine
  • Extra Virgin Olive Oil
  • 1 tsp Ras el Hanout
  • 8 tbsp 0% Greek or Natural Yogurt
  • Lemon Juice (to taste)
  • Large Handful Fresh Pomegranate Seeds
  • Large Handful Fresh Coriander Leaves
  • Freshly Ground Black Pepper


  1. Pre-heat the oven to 200 degrees (390 fahrenheit). Boil the kettle, and cook the barley in a big pan of boiling, salted water for 40 minutes.
  2. Meanwhile, split the aubergine down the middle, and score the flesh diagonally in both directions.
  3. Drizzle generously with olive oil, and rub a little salt and the spice mix into the aubergine halves.
  4. Bake for half an hour once the oven is hot. Meanwhile, prepare the pomegranate and the coriander, and make the yogurt by stirring together 1/2 tbsp extra virgin olive oil, a generous pinch of salt and lemon juice to taste. If you’re using Greek yogurt it may be a little too thick to drizzle; you can loosen it a bit by stirring into a bit of cold water. 
  5. Once the aubergine and barley are ready, drain the barley and divide it between two warm plates. Arrange an aubergine half on each, and drizzle over the yogurt. Garnish with a generous amount of pomegranate and coriander, and finish each plate with a drizzle of olive oil and a good few grinds of black pepper.