Fried Spelt Berries with...Fried Spelt Berries with Pickled Carrots, Kale and Eggplant

Fried Spelt Berries with Pickled Carrots, Kale and Eggplant is a dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. For $1.88 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This main course has 436 calories, 18g of protein, and 15g of fat per serving. If you have parsley, sugar, garlic cloves, and a few other ingredients on hand, you can make it. 69 people have tried and liked this recipe. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. Try Pickled Carrots, Chocolate Spelt Cake, and Fluffy Spelt Pancakes for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Put the carrots and the chile pepper in a small bowl. Bring the vinegar, sugar, salt, and 1/2 cup water to a boil. Give it a good stir and then pour the pickling liquid over the carrots and chile.

2. 02

   Let sit for at least 30 minutes.

3. 03

   Drain, reserving 1/4 cup pickling liquid.Put spelt berries in a pot and cover with salted water. Bring to a boil and simmer, covered, until tender, about an hour.

4. 04

   Drain.In the meantime, heat 3 tbsp olive oil over medium heat.

5. 05

   Add the garlic and saute until fragrant, about 30 seconds.

6. 06

   Add the eggplant and a pinch of salt. Cook, stirring frequently to ensure that the eggplant doesn't stick, until eggplant is cooked through - 5-7 minutes.

7. 07

   Transfer eggplant to a separate plate.Clean out the pan and heat the remaining olive oil over medium heat.

8. 08

   Add in the cooked spelt berries and saute for 4 minutes. Stir in the kale and cook, tossing often, until kale is wilted. Stir in the soy sauce, eggplant, beans, freshly ground black pepper, reserved pickling juice and parsley. Cook until heated through.