1 ½ cups pearl barley
3 cups chicken stock
1 clove garlic, peeled
1 large eggplant, sliced into 1cm rounds
4 tbsp olive oil
1 punnet cherry tomatoes, halved
1 handful flat-leaf parsley, roughly chopped
100ml Beerenberg Garlic Sauce (or more to taste!)
Place the pearl barley, chicken stock and garlic in a saucepan, bring to the boil then reduce heat, cover and cook for 35 minutes or until the barley is tender. Drain and set aside.
Meanwhile cook the eggplant. Preheat your grill to high. Put the eggplant on a baking sheet, brush with oil and season to taste. Grill for about 15 mins, turning and brushing, with more oil halfway, until golden and soft. Gently toss the eggplant, tomatoes and parsley with the pearl barley. Dress with the Beerenberg Garlic Sauce and serve.