Thai Basil, Eggplant & Barley

By Christopher Totaro

Choose whatever method you prefer for roasting the eggplant. You may roast it directly over a gas burner, grill, or broiler. I chose to wrap it tightly in foil and bake it in a preheated 500º oven for about an hour. I prefer this method because it allows me to season the flesh before roasting. I cut the eggplant into a slinky shape in order to expose as much internal surface area as possible then I spray it with coconut oil spray and grind lemon-pepper season directly onto the flesh before wrapping it up in the tinfoil package. Another benefit of this method is that the foil will also collects the delicious juices which should definitely be added to the mix before blending!

​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.

Ingredients:
​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

Directions:
​✼ 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