Grilled Eggplant Salad with Freekeh. Loaded up with fresh herbs and served over a tangy yogurt dressing, this healthy salad is full of Middle Eastern flavor. Vegan adaptable!
If I had another life I would want to spend it all on some unstinting happiness. I would be a fox, or a tree full of waving branches. I wouldn’t mind being a rose in a field full of roses. Fear has not yet occurred to them, nor ambition. Reason they have not yet thought of. Neither do they ask how long they must be roses, and then what. Or any other foolish question. ~ Mary Oliver
In this eggplant salad recipe, Grilled eggplant is tossed with fresh herbs and freekeh, then served overtop a delicious yogurt dressing. To me, it’s heavenly, combing all my favorite Middle Eastern flavors together to make a delicious make-ahead salad that is vegan adaptable.
Wait, but what is freekeh?
What really makes this salad shine is the actual freekeh. Now this may just look and seem like a bigger, more coarse version of cracked wheat. But it is sooooooo far from it! Freekeh is actually smoked. The whole wheat kernels are picked when they are still young and green, then they are roasted and smoked over a wood burning fire, charring off the chaff, before being just lightly cracked. The smoke flavor subtly permeates the dishes and salads you make with it. AND that is why I loooooooooove it so much! Together with the grilled eggplant and tangy dressing, it tastes amazing! Freekeh is considered an ancient grain, and yes it does contain gluten.
This could easily be a main course salad.
To make this vegan, use a vegan yogurt or sour cream.
Toss the grilled eggplant with the fresh herbs and cooked freekeh and citrusy dressing. This will keep for up to 4 days in the fridge.
When ready to eat, serve it over the tangy yogurt dressing.
Top with fresh herbs and enjoy!
PS. If you live in Spokane, you can find Freekeh at the International Food Store on East Mission. They also have amazing, thin whole wheat pita bread (frozen), Lebaneh, Halloumi Cheese, Zaatar Spice and Aleppo!Print
Grilled Eggplant Salad with Freekeh, a smoked, ancient Middle Eastern grain, tossed with fresh herbs and served over a tangy yogurt dressing. Vegan adaptable!
- 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)
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