1/4 lb. fresh eggplant, sliced very thinly, leaving peel on
1/2 medium red onion, cut into chunks
1 medium tomato, cut into chunks
6 oz. firm or extra firm lite silken tofu, cut into chunks
1 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. granulated sugar
2 peeled garlic cloves, minced
3 fresh basil leaves, minced
1/2 cup quick-cooking barley, uncooked
8 fl oz (1 cup) drinking water
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Let's Make It
Arrange eggplant slices in long shallow container; add onion, tomato, and tofu chunks. Blend oil, vinegar, and sugar in a small bowl; add garlic and basil. Pour over vegetables and tofu; toss to coat. Cover and marinate 1 hour at room temperature. One hour before serving, cook barley according to package instructions; season with your favorite salt-free seasoning.
Heat broiler or grill; lightly coat grilling basket or broiler pan with cooking spray. Cook vegetable-tofu mix 5 min. per side, flipping basket or turning on broiler pan. Serve over barley.
Serve meal with a glass of water.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 86g
Dietary Fibers 14g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.