Ingredients

The following ingredients have 4 Servings
  • 1 cup dry Freekeh 2  1/2 cups water 1 large eggplant, sliced into 1/4 inch slices 1/4 cup mint, chopped 1/4 cup dill, chopped 1/4 cup Italian parsley, chopped 3 scallions, sliced
  • 1 tablespoon lemon zest 4 tablespoons olive oil 3-4 tablespoons lemon juice 1/2 teaspoon salt, more to taste 1/2 teaspoon pepper 1 teaspoon sumac (optional) 1/2 teaspoon aleppo chili flakes ( optional)
  • 1 cup plain thick Greek yogurt ( or sub vegan yogurt) 1 tablespoon lemon juice 2 tablespoons fresh chopped dill (or mint, or parsley) 1-2 garlic cloves finely minced ½ teaspoon sumac (optional) 1/4 teaspoon salt, or to taste

Instruction

  • Preheat grill to medium high.
  • 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.
  • Slice the eggplant and brush or spray 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. Cut the eggplant into bite-sized pieces.
  • Place the cooked freekeh, eggplant, chopped herbs, lemon zest, scallions, olive oil, lemon juice, salt, pepper and spices in a bowl. Toss to combine. Taste and adjust salt and lemon. You want it to taste slightly tart. the smoky flavor will come through as it sits.
  • Place the yogurt sauce ingredients in a small bowl and whisk. ( if making the vegan version, you may need to add more lemon)
  • To serve, lather the yogurt dressing on platter, and pile the salad over top. Garnish with torn mint leaves.
  • To pack up for lunch, spead a little yogurt sauce on the bottom of the container, spoon salad over top ( or keep it separate).
  • Salad will keep 3-4 days in the fridge, with yogurt dressing on the side.