Grilled Eggplant and Freekeh Salad
Freekeh is produced by harvesting wheat berries while young and green, then they are roasted and smoked over a wood burning fire, charring off the chaff, before being just lightly cracked. The smokey flavor subtly permeates the dishes and salads you make with it adding a depth of flavor to this traditional Mediterranean dish!
1 large eggplant
1/4 cup mint, chopped
1/4 cup plus 2 tbsp dill, chopped
1/4 cup parsley, chopped
3 scallions or green onion, chopped
1 cup dry freekeh
2 1/2 cups water
4 tbsp olive oil
1 tbsp lemon zest
4-5 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1 cup plain Greek yogurt, or vegan alternative
1-2 garlic cloves, finely minced
- Heat grill for eggplant.
- Boil water in a medium sized pot and cook freekeh for 15-20 minutes, until all water is absorbed and freekeh is tender.
- Slice the eggplant lengthwise into 1/4 inch wide pieces.
- Brush each slice with olive oil and sprinkle with salt.
- Grill on both sides for 3-4 minutes each, or until grill marks form. Then wrap in aluminum foil to steam and continue cooking on the grill.
- Once cooked through cut the eggplant into bite-sized pieces and set aside.
- Place the cooked freekeh, eggplant, chopped herbs, scallions, olive oil, lemon juice, salt and pepper in a large bowl, reserving 1 tbsp of lemon juice and 2 tbsp of dill for the yogurt dressing.
- Toss ingredients together to combine.
- For the yogurt dressing, whisk together the remaining lemon juice and chopped dill with the yogurt, garlic, and salt and pepper to taste.
- To serve lather the yogurt sauce over a plate and pile the salad on top.
- Can be served warm or cold!
Buy these ingredients through the Davis Food Co-op Curb Side Pick-Up:
Recipe developed by staff member, Rheanna Smith. Rheanna has a background in nutrition and food science, and along with working in many departments here at the Davis Food Co-op she actively runs a food blog containing healthy recipes and nutrition tips. Keep an eye on our Co-op blog to see some of her recipes and give her Instagram account a follow for additional health tips and ideas, @rheannnabanana.
Yield: 4 servings