Recipe Eggplant & Freekeh Salad with Spiced Tahini Dressing
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Salads
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
Serves 4
- 1 cup cracked freekeh, 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
Dressing
- 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
Directions
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Step 1
Place the stock in a pan over high heat. Add the freekeh and bring it to a boil. Reduce the heat, and simmer for 10-15 minutes until the liquid has been absorbed or the freekeh is soft and cooked through. Drain and spread out on a baking tray to cool.
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Step 2
While the freekeh 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.
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Step 3
To make the dressing, whisk all the ingredients to combine.
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Step 4
Combine the freekeh and eggplant with the remaining ingredients in a large bowl. Place on a platter, drizzle with dressing and garnish with extra coriander leaves.
