This is SO good! I. For half the recipe, I used three eggplants that were about 4 oz. each and that was perfect. I made half the recipe for two people as part of a dinner that also included a lemony kale salad and an egg baked in spicy tomato sauce. I've made freekeh before, but it's never been THIS delicious. Maybe it's the cinnamon or the lemon zest, but this is very, very good. Would make a great side dish with lamb, too. Just don't feel obliged to use two pounds of eggplant!