Grilled Eggplant with Tofu over Herb-Steamed Barley

• 1/4 lb. fresh eggplant, sliced very thinly, leaving peel on
• 1/2 medium red onion, cut into chunks
• 1 medium tomato, cut into chunks
• 6 oz. firm or extra firm lite silken tofu, cut into chunks
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• 1 tsp. granulated sugar
• 2 peeled garlic cloves, minced
• 3 fresh basil leaves, minced
• 1/2 cup quick-cooking barley, uncooked
• 8 fl oz (1 cup) drinking water

1. Arrange eggplant slices in long shallow container; add onion, tomato, and tofu chunks.
2. Blend oil, vinegar, and sugar in a small bowl; add garlic and basil.
3. Pour over vegetables and tofu; toss to coat.
4. Cover and marinate 1 hour at room temperature.
5. One hour before serving, cook barley according to package instructions; season with your favorite salt-free seasoning.
6. Heat broiler or grill; lightly coat grilling basket or broiler pan with cooking spray.
7. Cook vegetable-tofu mix 5 min.
8. per side, flipping basket or turning on broiler pan.
9. Serve over barley.
10. Serve meal with a glass of water.

fresh eggplant, red onion, tomato, silken, extra virgin olive oil, balsamic vinegar, sugar, garlic, basil, barley, water

Taken from www.kraftrecipes.com/recipes/grilled-eggplant-tofu-over-herb-steamed-barley-58399.aspx (may not work)