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GOODNESS
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Mediterranean Eggplant and Barley Salad

serves
prep time: 10
cook time: 86

ingredients

  • 1 1/2 pounds eggplant, cut into 0.5 inch cubes
  • 3/4 pound summer squash, cut into 0.5 inch cubes
  • 2/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chopped scallion (from 1 bunch)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 1/4 cups pearl barley (1 cup)
  • 3/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/2 pound cherry tomatoes, quartered
  • 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
  • 1/2 cup thinly sliced red onion, rinsed and drained if desired
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  •  ,
  • Accompaniment: 1 (1/2 pound) piece ricotta salata, cut crosswise into thin slices

directions

Roast eggplant and summer squash:

Put oven racks in upper and lower thirds of oven and preheat oven to 425 degrees.

Toss eggplant and summer squash with 1/3 cup oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1 inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 23 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley:

Heat 2 tablespoons oil in a 3- to 1 gallon heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 35 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad:

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Cooks' note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.