1 eggplant, chopped into 1/2" cubes
olive oil, as needed
1 tablespoon cumin
2 tablespoons turmeric
salt and pepper, to taste
1 1/2 cups wheatberries
1/2 English cucumber, chopped
1/2 red pepper, chopped
1 cup cherry tomatoes, halved
1/2 cup sesame oil
2-3 tablespoons brown rice vinegar
1 tablespoon Asian chili paste
1-2 tablespoons brown sugar
1. Saute the eggplant with olive oil, cumin, turmeric, and salt until nice and soft, 5-10 minutes. Set aside to cool.
2. In a large bowl, toss wheatberries, cucumber, pepper, and tomatoes. Add eggplant after it's cooled off.
3. In a small bowl, whisk together sesame oil, vinegar, chili paste, brown sugar and some salt.
4. Season, to taste. Add to the salad, tossing to coat.
Tastes best if you let it sit overnight so that all of the flavors mix and the eggplant marinates a bit in the juices.
Source of recipe: I wrote this recipe.