Mediterranean Eggplant and Barley Salad

Makes 4 (main course) or 8 (side dish) servings

Ingredients

1 1/2 lb eggplant, cut into

1/2-inch cubes 3/4 lb zucchini, cut into

1/2-inch cubes

10 tablespoons 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 (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)

1 1/4 cups pearl barley (8 oz)

1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)

3/4 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 lb 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-lb) piece ricotta salata, cut crosswise into thin slices

Directions

1. Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

2. Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

3. Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart 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, 30 to 40 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.

4. 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.

5. Do ahead: Salad can be made 1 day ahead and chilled. Return to room temperature before serving.