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

  1. Heat grill for eggplant.
  2. Boil water in a medium sized pot and cook freekeh for 15-20 minutes, until all water is absorbed and freekeh is tender.
  3. Slice the eggplant lengthwise into 1/4 inch wide pieces.
  4. Brush each slice with olive oil and sprinkle with salt.
  5. 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.
  6. Once cooked through cut the eggplant into bite-sized pieces and set aside.
  7. 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.
  8. Toss ingredients together to combine.
  9. For the yogurt dressing, whisk together the remaining lemon juice and chopped dill with the yogurt, garlic, and salt and pepper to taste.
  10. To serve lather the yogurt sauce over a plate and pile the salad on top.
  11. 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.


V veg

Yield: 4 servings