Eggplant & Freekah Salad with Spiced Tahini Dressing

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!

Preparation time Prep: 20 mins
cook 20 mins
Skill level Totally Doable

You will need:

  • 1 cup cracked freekah, rinsed
  • 3 cups vegetable stock
  • ⅓ 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 ½ lemon
  • 1 ½ tablespoons sherry vinegar
  • ¼ cup barberries or pomegranate seeds
  • ⅓ cup chopped pistachios
  • 150 g Greek style soy yoghurt
  • ¼ cup tahini
  • 3 teaspoons pomegranate molasses
  • 2 teaspoons sherry vinegar
  • ½ teaspoon ground cumin
  • 1 clove garlic, minced
  • Salt & cracked black pepper, to taste
Photography: Chris Middleton


  • 1Place 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.
  • 2While 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.
  • 3To make the dressing, whisk all the ingredients to combine.
  • 4Combine 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.
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