Free Performance Tools

Tempeh & Barley With Eggplant

Make Tempeh & Barley With Eggplant in about 20 minutes with Barley, Tempeh, Eggplant, Olive Oil. Get measured ingredients, preparation steps, and optional free calorie and macro tracking.

Track calories & macros for freeFind your calorie targetBrowse all meals

Ingredients & preparation

Makes 1 serving • About 20 minutes

Illustrative serving of Tempeh & Barley With Eggplant

Tempeh & Barley With Eggplant

20 min

Makes 1 serving

Ingredients
  • 157 g Barley
  • 100 g Tempeh
  • 99 g Eggplant
  • 6.8 g Olive Oil
Instructions
  1. Cook Barley Until Tender (15–18 Min); Drain.
  2. Pan-Sear Tempeh in Olive Oil (3–4 Min); Add Diced Eggplant And Sauté Until Soft (4–5 Min).
  3. Serve Tempeh–Eggplant Mix Over Barley.

Make each meal work for you

Ingredient weights follow the reference servings in our food catalog. Match the food and its preparation state when measuring: cooked grains and raw grains have different weights and nutrition values. The reference servings for this recipe are listed below.

Food reference servings for this recipe
  • Barley: 1 × 1 cup cooked pearled barley
  • Tempeh: 1 × 100 g cooked
  • Eggplant: 1 × 1 cup cooked, no added fat
  • Olive Oil: 0.5 × 1 tbsp

Nutrition totals appear when food data is available. USDA-backed values are identified on the meal; other displayed totals are estimates. Check product labels, ingredients, and your own dietary needs before preparing a meal.

Dish images are AI-generated illustrative servings. Your ingredients, portions, and finished meal may look different.

Understand raw and cooked food weights · Learn how to track calories and macros · USDA FoodData Central

Meal guidance is educational and is not medical advice.