Eggplant, Freekeh and Herb Salad
Ingredients
- 1 cup dry Freekeh
- 2 ½ cups water
- 1 large eggplant, halved and cut into 0.5cm slices
- ¼ cup mint, chopped
- ¼ cup dill, chopped
- ¼ cup Italian parsley, chopped
- 3 green onions, sliced
- 1 Tbsp lemon zest
- 4 Tbsp olive oil
- 3–4 Tbsp lemon juice
- 1/2 tsp salt, more to taste
- 1/2 tsp pepper
- 1 tsp sumac (optional)
- 1/2 tsp chili flakes (optional)
Yogurt Sauce:
- 1 cup plain thick Greek yogurt
- 1 Tbsp lemon juice
- 2 Tbsp fresh chopped dill, mint and parsley
- 1–2 garlic cloves, pressed
- ½ tsp sumac (optional)
- ¼ tsp salt, or to taste
Method
1. Preheat grill to medium high.
2. Place freekeh and water in a medium pot, bring to a boil, cover, then turn heat to low and simmer 15-20 minutes, until water is absorbed and freekeh is tender.
3. Slice the eggplant and brush with olive oil. Season with salt. Grill both sides, 3-4 minutes until grill marks appear, then wrap in foil to allow them to steam and cook through.
4. Place the cooked freekeh, eggplant, chopped herbs, lemon zest, green onions, olive oil, lemon juice, salt, pepper and spices in a bowl. Toss to combine. Taste and adjust salt and lemon.
5. Place the yogurt sauce ingredients in a small bowl and whisk.
6. To serve, lather the yogurt dressing on platter, and pile the salad over top. Garnish with parsley and mint leaves