Photo: Tru Studio
Hands-on Time
20 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: 1 eggplant half and about 1/4 cup freekeh mixture)

Pomegranate molasses brings tartness, and the feta adds a salty finish to this hearty side dish. Find the molasses where you buy Middle Eastern ingredients, or substitute balsamic glaze. Freekeh is a whole-grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.

How to Make It

Step 1

Heat a medium saucepan over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion; cook 6 minutes or until beginning to brown, stirring occasionally. Add freekeh, 1/4 teaspoon salt, red pepper, cinnamon, and garlic; cook 1 minute, stirring constantly. Add stock; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until freekeh is slightly al dente. Remove from heat; let stand 5 minutes. Stir in rind.

Step 2

Preheat grill to medium-high heat. Cut each eggplant in half lengthwise. Lightly coat eggplant with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from grill. Arrange eggplant on a platter; top with freekeh mixture. Drizzle evenly with pomegranate molasses and remaining 1 tablespoon olive oil. Sprinkle evenly with feta and mint.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Really Delicious

EllenDeller
July 03, 2015
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!