John Myers
Ingredients for 4 servings:
- 2 cups pearl barley
- 4 cups water
- 2 large eggplants
- 2 vine tomatoes
- 250 ml cream or Cremefine
- 150g Camembert(s)
- salt and pepper
- n. B. spice(s)
- Oil for frying
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes
vegetarian, easy, quick to make
For measuring, use a cup with a capacity of about 200 ml. 2 cups of pearl barley are sufficient for 4 people. Add this to 4-5 cups of boiling water and simmer on low heat for 15-20 minutes. Stir regularly and add salt to taste. The water will be absorbed, so be careful with the salt. In the meantime, quickly clean the vegetables and cut them into cubes of any size. Fry the eggplant and tomatoes in a pan until tender. Add salt, pepper, and any other ingredients you like. Chop the Camembert, add it to the cream, and briefly blend with a hand mixer. Add the cheese sauce to the pan and heat through. Divide the pearl barley among plates and top with the cheese and vegetables. Any other accompaniment will work instead of the pearl barley, such as rice, pasta, or Ebly.
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