Grilled Eggplant With Freekeh Pilaf Recipe

Name: Grilled Eggplant With Freekeh Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons extra-virgin olive oil, divided; 1 cup chopped onion; 2/3 cup cracked freekeh or bulgur; 1/2 teaspoon kosher salt, divided; 3/8 teaspoon crushed red pepper; 1/4 teaspoon ground cinnamon; 1 garlic clove, minced; 2 cups unsalted vegetable stock; 1/2 teaspoon grated lemon rind; 4 (1/2-pound) Japanese eggplants; Cooking spray; 1/4 teaspoon freshly ground black pepper; 2 tablespoons pomegranate molasses or balsamic glaze; 1 ounce crumbled feta cheese (about 1/4 cup); 2 tablespoons chopped fresh mint

Servings: persons

5 teaspoons extra-virgin olive oil, divided
1 cup chopped onion
2/3 cup cracked freekeh or bulgur
1/2 teaspoon kosher salt, divided
3/8 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1 garlic clove, minced
2 cups unsalted vegetable stock
1/2 teaspoon grated lemon rind
4 (1/2-pound) Japanese eggplants
Cooking spray
1/4 teaspoon freshly ground black pepper
2 tablespoons pomegranate molasses or balsamic glaze
1 ounce crumbled feta cheese (about 1/4 cup)
2 tablespoons chopped fresh mint

1
Heat a medium saucepan over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion; cook 6 minutes or until beginning to brown, stirring occasionally. Add freekeh, 1/4 teaspoon salt, red pepper, cinnamon, and garlic; cook 1 minute, stirring constantly. Add stock; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until freekeh is slightly al dente. Remove from heat; let stand 5 minutes. Stir in rind.
2
Preheat grill to medium-high heat. Cut each eggplant in half lengthwise. Lightly coat eggplant with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from grill. Arrange eggplant on a platter; top with freekeh mixture. Drizzle evenly with pomegranate molasses and remaining 1 tablespoon olive oil. Sprinkle evenly with feta and mint.
3
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4
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178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 teaspoons extra-virgin olive oil, divided, 1 cup chopped onion, 2/3 cup cracked freekeh or bulgur, 1/2 teaspoon kosher salt, divided, and more.

Yes, Grilled Eggplant With Freekeh Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant With Freekeh Pilaf

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