From the blog For Love of the Table

1 bunch scallions, thinly sliced, white & green kept separately

1 1/2 t. ground cumin

1/2 t. ground coriander

1/8 to 1/4 t. cayenne, to taste

1 1/4 c. pearl barley (8 oz.)

1 3/4 c. chicken stock

3/4 c. water

1 1/2 lb. eggplant, cut into 1/2-inch cubes

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

10 T. olive oil

Salt & freshly ground pepper

2 T. fresh lemon juice

1 clove garlic, smashed to a purée with a pinch of salt

1/2 lb. cherry tomatoes, halved or quartered, depending on their size

1/3 c. Kalamata or other brine-cured black olives, pitted & halved

1/2 c. thinly sliced red onion, rinsed & drained

2/3 c. coarsely chopped parsley

1/4 to 1/2 c. mint or basil chiffonade

Heat 2 T. oil in a 3- to 4- quart heavy pot over moderately high heat.  Add the white part of the scallions and cook until tender.  Add the cumin, coriander and cayenne and cook a moment more, or until fragrant.  Add the barley and cook, stirring, until well coated with oil and sizzling—about 2 minutes.  Add the broth and water and bring to a boil.  Reduce the heat and simmer, covered, until all of the liquid is absorbed and the barley is tender, 30 to 40 minutes.  Remove from the heat and let stand, covered, 5 minutes. 

While the barley cooks, arrange the oven racks in the upper and lower thirds of the oven.  Toss the eggplant and zucchini in a generous amount of olive oil (about 5 T.) and season with salt & pepper.  Spread the vegetables between 2 rimmed baking sheets.  Roast the vegetables at 425°, stirring occasionally and rotating the pans from front to back and top to bottom half way through the cooking time.  The vegetables are done when they are golden and tender—about 20 to 25 minutes total.  Combine the vegetables in one of the pans and let cool while the barley finishes cooking.  When the barley is done cooking, transfer it to the second vegetable pan (now empty) and spread so it will cool quickly to room temperature—this should take 20 minutes or so.

In a large bowl, whisk together the lemon juice, garlic and salt & pepper.  Whisk in 3 T. olive oil.  Add the barley, roasted vegetables and all of the remaining ingredients and toss to combine well. 

Serve at room temperature as an accompaniment to grilled meat or chicken or as an entrée with a few slices of Ricotta Salata or Feta.  Serves 4 as a main course and 8 as a side dish.

Notes: 

• • The salad can be made ahead.  Store, covered, in the refrigerator.  Bring to room temperature before serving.

• You may substitute Farro for the Barley.  Reduce the total liquid to 2 cups.

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(Recipe adapted from Gourmet, September 2006)

http://www.forloveofthetable.com/2011/08/mediterranean-eggplant-barley-salad.html