Eggplant has a unique range of textures and flavours which are entirely dependent on how you cook it. Most reliable of them all: grilled slices. You'll be singing eggplant's praises in no time!
You will need
- 1 cup cracked freekah, rinsed
- 3 cups vegetable stock
- 1/3 cup olive oil
- 2 eggplants, each sliced lengthwise into 6 wedges
- 3 teaspoons za’atar
- Salt & cracked black pepper, to season
- 425 g tin chickpeas, rinsed and drained
- 1 cup coriander leaves, chopped, & extra leaves to garnish
- 1 cup parsley leaves, chopped
- 1 cup mint leaves, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 1/2 tablespoons sherry vinegar
- 1/4 cup barberries or pomegranate seeds
- 1/3 cup chopped pistachios
- 150 g Greek style soy yoghurt
- 1/4 cup tahini
- 3 teaspoons pomegranate molasses
- 2 teaspoons sherry vinegar
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- Salt & cracked black pepper, to taste
20 mins to prep
20 mins to cook
Place the stock in a pan over high heat. Add the freekah and bring it to a boil. Reduce the heat, and simmer for 10-15 minutes until the liquid has been absorbed or the freekah is soft and cooked through. Drain and spread out on a baking tray to cool.
While the freekah is cooking, toss the sliced eggplant in a large bowl with the oil, za’atar, salt, and pepper, coating well. Place a grill plate over high heat and cook the eggplant wedges for about 8-10 minutes, turning to char on all sides, until cooked through and soft. Set aside.
To make the dressing, whisk all the ingredients to combine.
Combine the freekah and eggplant with the remaining ingredients in a large bowl. Place on a platter, drizzle with dressing and garnish with extra coriander leaves.