About the Dish

1 Small Japanese Eggplant
2 ounces Feta Cheese
1 teaspoon PeachDish Salt
0.25 cup Bread Crumbs
1 cup Pearl Barley
1 Small Shallot
1.5 cups Butter Beans
2 Small Cucumber
2 sprigs Tarragon
1 sprig Parsley
1 sprig Basil
6 Small Chives
1 Small Lemon
Per Serving
Calories 779
Total Fat 35 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 21 g
Cholesterol 25 mg
Sodium 2709 mg
Total Carbohydrates 107 g
Dietary Fiber 26 g
Sugar 14 g
Protein 22 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning.
In a small saucepan with a lid, combine 2 1/2 cups water, 2 teaspoons kosher salt and pearl barley, and place on high heat. When water comes to a boil, turn down heat to a simmer, and cover. Cook 12-15 minutes, or until liquid is absorbed.
While barley cooks, peel and dice shallot. In a medium saucepan over high heat, combine remaining 2 cups water, remaining 2 teaspoons kosher salt, shallot and butter beans. When the water comes to a simmer, reduce heat to medium and cook 4-5 minutes more, or until the beans are tender but not mushy. Drain the mixture in a colander, rinse with cool water, and place in a large bowl.
When the barley is cooked, drain it in the colander, rinse with cool water, and add to the butter bean mixture.
Peel cucumber if desired. Cut cucumber lengthwise into quarters, and thinly slice crosswise. Pick and roughly chop tarragon, parsley and basil. Thinly slice chives. Zest and juice lemon. Add cucumber, herbs, lemon zest and lemon juice to bowl with butter beans and barley.
Stir in remaining 2 tablespoons olive oil and black pepper, and mix thoroughly. Taste and adjust seasoning as desired.
Divide the salad between 2 plates, top with eggplant and feta, and enjoy!