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
