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Roasted Eggplant over Freekeh

with Spiced Cumin-Tahini Cream, Pomegranate Seeds and Mint

dinner

Middle Eastern Side Dish Dinner Appetizer Fruit Hearty Vegetables Nut-Free Gluten-Free Summer Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
490
FAT
19g
CARBOHYDRATES
71g
PROTEIN
15g

MAIN INGREDIENTS

  1. 4 Eggplant
  2. 1 1/2 cup freekeh
  3. 6 ounces Tofutti sour cream
  4. 1 pomegranate
  5. 1 tablespoon tahini
  6. 1 lemon
  7. ¼ cup mint
  8. ¼ cup parsley
  9. 4 cups water*
  10. 2 tablespoons olive oil*
  11. 1 teaspoon ground cumin
  12. salt and pepper to taste*
  13. *not included

TOOLS

  • Medium Sauce Pan
  • Baking Sheet

INSTRUCTIONS

1

Preheat oven to 400 degrees. Rinse and dry all produce. In a medium sauce pan gently toast the cumin over low heat until fragrant, about 4 minutes. Remove from the pan and set aside. In the same medium sauce pan, add freekeh and water and bring to a boil. Reduce heat and cover to cook for 20-25 minutes or until all water is absorbed.

2

Slice eggplants in half lengthwise. Brush with 2 tablespoons of olive oil and season well with salt and pepper. Place sliced side down on a baking sheet and bake for 20 minutes or until flesh is soft and golden brown.

3

Remove mint leaves from stems and gently rip into small pieces. Remove parsley from stems and roughly chop. Cut the pomegranate in half. To remove seeds, hold one half flat-size down over a plate, and hit the rind side of the fruit with the flat of a knife or a spoon until the seeds fall out. Repeat with second half. To get the remaining seeds out, work through the flesh with your fingers; submerging the pomegranate in a bowl of water will make this easier. Next, cut the lemon into 4 wedges.

4

In a small bowl, mix together Tofutti sour cream, toasted cumin and tahini, season with salt and pepper.

5

When freekeh is cooked, fluff with a fork and season to taste with salt and pepper. Mix in mint and parsley.

6

To serve, place one cup of herbed freekeh on a plate atop a portion of eggplant. Top with spiced cumin-tahini cream and pomegranate seeds. Serve with lemon wedges. Enjoy!