Leftovers (Barley, Corn, and Aubergine Salad)
Servings: for two
Nothing gives me more satisfaction that using leftovers for a good meal. Leftovers here is not only the bits and pieces of meals from the other night but it can also be a by-product of another dish. Imaginations fly and creativity flare. It’s fun.
This particular dish was ‘created’ when I had a pot of cooked barley. Asians prize barley for its cooling properties. Water from boiling barley and sweetened winter melon is a popular drink. Barley is also a common dessert, to be added into sweet mung-bean soup.
This time round, I combined the barley with grilled aubergines from the night before and canned corn. The texture really worked as soft aubergine and the crunchy corn was bridged by the chewy barley. I served it with yogurt-marinated, garam-masala flavoured, roasted chicken for a quick dinner.
Ingredients:
1 cup of cooked Barley
1 can corn
1 grilled aubergine (preferably antipasto-style), chopped
1/2 cup of chopped flat-leaved parsley
1 tbsp lemon juice
Olive Oil
S&P
Directions:
Mix the barley, corn, aubergine, and parsley together. Dress with lemon juice, olive oil (if the aubergines do not contain enough oil already), and season with salt and pepper.
