📖 Instructions

1. First things first: Get your barley cooking. In a medium saucepan, combine the barley with 3 cups of water or broth. Bring to a boil, then reduce heat and simmer for about 40-45 minutes, or until the barley is tender. Drain any excess liquid and set aside to cool slightly. Fluff with a fork.
2. Now, let's tackle the eggplant. Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for about 20 minutes. This helps draw out excess moisture, resulting in crispier fried eggplant. Pat the eggplant dry with paper towels.
3. While the eggplant is sweating, whip up the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, garlic, and water. Add water a tablespoon at a time until you reach a smooth, pourable consistency. Season with salt and pepper to taste. I sometimes like to add a tiny bit of honey for sweetness!
4. Time to fry! Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the eggplant slices in a single layer. Fry for 2-3 minutes per side, until golden brown and crispy. Transfer the fried eggplant to a baking sheet lined with paper towels to drain excess oil. Don't overcrowd the pan, or the eggplant will steam instead of fry.
5. Fry an egg for each bowl. Heat a little butter or oil in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny, about 2-3 minutes. Season with salt and pepper.
6. Lets prep the rest of the ingredients. Dice the cucumber and tomato. Roughly chop the parsley and cilantro. Grab your jar of amba (or mango chutney) and get ready to assemble the bowls. Maybe sneak a little taste of the amba…just for quality control, of course!
7. Time to assemble the grain bowls! Divide the cooked barley among bowls. Arrange the fried eggplant slices, diced cucumber, diced tomato, chopped herbs, and a generous dollop of hummus on top of the barley. Drizzle generously with the tahini dressing and a spoonful of amba.
8. Gently place a fried egg on top of each bowl. Sprinkle with a pinch of flaky sea salt and a grind of black pepper. Add a sprinkle of sumac for extra tang (optional).