Eggplant and pearl barley salad

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 200 degrees. Close the upper and lower air dampers to keep the temperature even
Cut the aubergines lengthwise, lightly grease with olive oil and sprinkle with salt. Fry the eggplant on both sides after 3-4 minutes.
For the sauce, mix yogurt, lemon juice, garlic, pepper, chopped dill and salt.
Cut the cooled aubergines into pieces, mix lightly with the groats, add the sauce and dill on top.
Delicious..

Ingredients

2 pcs. Eggplant
Olive oil
Salt
Pepper
200 gr. Boiled pearl groats

For the sauce:
200 gr. Greek yogurt
Lemon
2 columns Garlic
A handful of dill