Healthy grilled eggplant Middle Eastern style is fresh and flavor packed. Introducing Ancient Grains (Freeka) take this over the top. The combination of grilled eggplant, Freeka and fresh herbs work well together. This recipe is nutrient packed and bright with flavor. This dish is perfect as a salad, side dish or main course. Your family and friends will find the dish intoxicating and flavorful. The grilled flavors work well with the fresh herbs and tangy yogurt sauce.
Healthy Grilled Eggplant Middle Eastern Style
Fresh Farmers Market Organic Eggplant Grilled and served Middle Eastern Style with Ancient Grains and Fresh Herb Yogurt
Ingredients
- 1 cup Freeka Ancient Grain, almost like a smoked farro
- 3 ea medium eggplant sliced into ¼ inch lengthy slices
- 2½ cups water
- ¼ cup fresh mint rough chop
- ¼ cup fresh dill rough chop
- ¼ cup Italian parsley rough chop
- 3 ea scallions
- 1 tbsp fresh lemon zest
- 4 tbsp olive oil extra virgin
- 4 tbsp fresh lemon juice
- ½ tsp sea salt white
- 1 tsp fresh black pepper
- 1 tsp sumac
- ½ tsp Aleppo chili flake
YOGURT SAUCE:
- 1 cup greek yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill chopped
- 1½ ea garlic cloves minced
- 1 pinch sea salt
- 1 pinch fresh black pepper
Instructions
- Step one
- Heat grill to medium high
- Put water in sauce pan and then add the Freeka. Bring to boil, cover and turn to simmer. Simmer 15-20 minutes until the Freeka has absorbed the liquid and is tender.
- Brush or spray the eggplant slices with olive oil and grill 3-4 minutes on each side. when grill marks are visible remove and coverer additional three minutes to rest.
- Cut the eggplant in large bite size pieces. Place all ingredients in bowl EXCEPT the yogurt sauce and gently toss being careful not to tear the eggplant.
- Lather the center of the plates with the yogurt sauce and divide the eggplant, Freeka and herbs equally. Serve with your favorite pita toasts .
Notes
