Barley Stuffed Eggplant

2 small eggplants
2 tblspns olive oil
½ cup of barley flakes
1 tspn  powdered vegetable stock
1 tblspn  tamari
1 tblspn lemon juice
1 small onion – diced
2 beads of garlic – grated
¼ of a cup each of sesame seeds pine nuts and pepitas
1 small red and green capsicum - diced

Cut eggplants length wise and scoop out centres. Put eggplant shells aside and dice the flesh. Cook the barley flakes in a pot with a cup of water until soft. Set aside. Heat a frypan, add some olive oil, then cook eggplants, onions, garlic, tamari, stock and lemon juice , until the eggplant is starting to look transparent. Remove from heat. Heat another pan then toss the seeds until they start to brown. Add to eggplant with diced capsicum. Save a little bit to garnish. Combine these ingredients in a bowl. Heat the griller and cook the eggplant shells until they start to brown.  Fill each shell with the mixture and place in a hot oven for 15 minutes. Put some fresh sprouts on top of each eggplant and serve with a tossed green salad.