You might prefer to remove the skin from the eggplant before blending but I just threw the entire eggplant into the VitaMix. I think that this would be great served over soba noodles or pasta but I used barley since that’s what I had on hand.
1 large eggplant (roasted)
2-4 servings of barley (prepared according to the directions on the package)
1 tablespoon coconut oil
1 red onion
2-3 cloves of garlic, minced
1/3 cup fresh Thai basil leaves
½ cup coconut flakes
juice from 1 lemon
a few splashes of fish sauce (I use a vegetarian version)
3 tablespoons tahini
2 tablespoons extra-virgin olive oil (plus more for tossing with the barley)
salt & pepper to taste
✼ Transfer cooked barely to a bowl and toss with a few splashed of olive oil, salt, and pepper
✼ Heat coconut oil over high heat. Add the onion. Cook, stirring often, until it softens and just begins to brown. Add minced garlic, salt, and pepper. Reduce heat to medium-high. Use a tight-fitting lid and continue to cook, stirring often, until the onion have caramelized.
✼ Add the Thai basil, coconut flakes, roasted eggplant, the onion & garlic mixture, fish sauce, and lemon juice to a high-speed blender and puree on low to medium speed until the eggplant is full blended.
✼ While blending add tahini followed by the olive oil in a thin, steady stream.
✼ Continue to blend on a low speed until desired consistency is achieved. Gradually add water if it’s too thick for your liking.
✼ Use a spatula to transfer the eggplant mixture to the bowl with the barley. Toss until well-coated