Freekeh Medley Stuffed Eggplant

This stuffed eggplant is built upon layers of Middle Eastern flavors: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop.

Sweat it out

Salting eggplant before cooking enhances the flavor by allowing eggplant to sweat out its bitterness and breaking its spongy texture.

Freekeh Medley Stuffed Eggplant

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Servings

4

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Ingredients

• 1/2 cup golden raisins
• 3 Tbsp red wine vinegar
• 1/2 tsp salt divided
• 2 in small eggplants cuthalf lengthwise
• 4 tsp grapeseed oil or avocado oil divided
• 1 small yellow onion chopped
• 3 garlic cloves minced
• 2 cups low-sodium vegetable broth or water
• 3/4 cup cracked freekeh
• 1 1/2 cups cooked or canned chickpeas
• 1 medium carrot shredded
• 1/4 cup chopped unsalted pistachios
• 1/4 cup tahini
• Juice of 1/2 lemon
• 2 tsp za’atar
• 1/3 cup parsley

Ingredients 1/2 cup golden raisins 3 Tbsp red wine vinegar 1/2 tsp salt divided 2 in small eggplants cuthalf lengthwise 4 tsp grapeseed oil or avocado oil divided 1 small yellow onion chopped 3 garlic cloves minced 2 cups low-sodium vegetable broth or water 3/4 cup cracked freekeh 1 1/2 cups cooked or canned chickpeas 1 medium carrot shredded 1/4 cup chopped unsalted pistachios 1/4 cup tahini Juice of 1/2 lemon 2 tsp za’atar 1/3 cup parsley

Servings 4 Print Recipe

Instructions

1. In small bowl, combine raisins with red wine vinegar, 2 Tbsp warm water, and 1/4 tsp salt. Set aside for at least 20 minutes, stirring occasionally.
2. Cut eggplant in half lengthwise. Season flesh with salt and set aside for 20 to 30 minutes to allow eggplant to “sweat.” Pat dry with paper towel.
3. Preheat oven to 400 F, and line baking sheet with parchment paper or silicone baking mat. Place eggplant halves, flesh side up, onto baking sheet, and brush with 2 tsp oil. Roast until tender and the browned flesh is easily pierced with paring knife, about 35 minutes. You want the flesh to be silky and not spongy.
4. In medium-sized saucepan over medium, heat 2 tsp oil. Add onion and 1/4 tsp salt; heat until onion is softened, about 5 minutes. Add two-thirds of the garlic and heat for 1 minute. Place broth or water and freekeh in pan, bring to a boil, reduce heat to medium-low; simmer, covered, until freekeh is tender and broth has been absorbed, about 20 minutes. Set aside, covered, for 5 minutes and then fluff with fork. Add chickpeas, pickled raisins, carrot, and pistachios to pot and stir everything together.
5. In small bowl, whisk together tahini, lemon juice, remaining minced garlic, and za’atar. Whisk in water, 1 Tbsp at a time, until thin consistency is reached.
6. Arrange roasted eggplant on serving platter, flesh side up. With the back of a spoon, push the flesh down to create a cavity. Spoon in freekeh filling. Drizzle on tahini dressing and scatter on parsley.

Recipe Notes

Per serving: 527 calories; 18 g protein; 19 g total fat (2 g sat. fat); 82 g total carbohydrates (25 g sugars, 23 g fiber); 575 mg sodium