by Feli Chic'Cuisine
The Freekeh Smoked Aubergine Pomegranate Salad is a burst of flavors in every bite. The nutty and smoky taste of freekeh and its crunchy texture make it the ideal base for this salad. Grilled aubergines provide a slightly charred and smoky flavor that pairs beautifully with freekeh. The salad is loaded with fresh herbs, including parsley and mint, which provide a refreshing and aromatic element to this salad.
Its dressing, made from olive oil, lemon juice, and pomegranate molasses, is light and sweet, and it perfectly complements the flavor of the salad. This salad is elevated to another level by the crunchy texture and rich, nutty flavor of pistachios.
This salad is rich in essential nutrients such as protein, fiber and vitamins and is a great option for those who want a healthy and nutritious meal. Aubergine also contains beneficial antioxidants, making this salad a great option for fighting oxidative stress and inflammation. These seeds are also rich in antioxidants and essential nutrients, making them a healthy option for any diet. In addition, Freekeh Salad with Smoked Eggplant and Pomegranate is easy to prepare and suitable for any occasion. Its strong and aromatic taste makes it an excellent choice for any dinner or event.
What is Freekeh and how is pairing with aubergine?
Freekeh, also spelled frikeh or farik, is a type of wheat that is harvested while it is still young and green, and then roasted and cracked. It is a popular ingredient in Middle Eastern cuisine, particularly in countries such as Syria, Lebanon, Palestine, and Jordan. It has been a staple food in the region for centuries and is still widely consumed today.
The process of roasting and cracking the wheat gives freekeh a unique, smoky flavor and a chewy, nutty texture. It is often used in dishes such as salads, pilafs, and soups, and can be substituted for rice or other grains in many recipes.
Freekeh is also known for its nutritional benefits. It is high in fiber and protein, and contains essential minerals such as iron, magnesium, and calcium. It has a low glycemic index, making it a good choice for people watching their blood sugar levels.
Freekeh can be found in specialty food stores, Middle Eastern markets, and some health food stores. It is available in whole or cracked form, and can be cooked like rice or other grains.
Whether you're looking for a healthy lunch or a side dish to accompany your main meal, this Freekeh Smoked Aubergine Pomegranate Salad is sure to impress! The combination of flavors and textures will leave your taste buds feeling satisfied and refreshed. Give it a try and discover a new favorite salad!
Overall, this salad is a flavor explosion, with each ingredient complementing the others beautifully. The combination of smoky, nutty, sweet, tangy, and herbaceous flavors, along with the crunchy and creamy textures, make this salad a truly satisfying and delicious option.
How to prepare the smoked aubergine:
How to prepare the freekeh:
Prep. Time: 20 min
Cook Time: 25 min
2 cloves garlic, small, finely chopped
2 tbsp olive oil
1 lemon juice
3 tbsp natural yogurt
200g freekeh, rinsed in cold water
4 tbsp olive oil
2 tbsp pistachios kernels
15g leaf parsley, finely chopped
10g mint leaves, finely chopped
4 spring onions, finely chopped
2 tbsp pomegranate molasses (balsamic vinegar)
1 lemon juice
1 pomegranate, seeds
1. Preheat the grill to high. Using a fork, prick the aubergines a few times and put them on a baking tray. Grill for 10-15 minutes on each side, making sure the skin has blackened. Transfer to a board to cool.
2. In a medium pan put the freekeh and 1 litre water. Add 1 tablespoon olive oil and a pinch of salt. Bring to the boil, then turn down the heat to a simmer and cook for 15 minutes, until tender. Drain and allow to cool.
3. Meanwhile, in a small pan put the pistachios and toast for 3-4 minutes. Transfer on a board and roughly chop.
4. Peel off the burnt skin of the aubergines and discard the tops. Finely chop the aubergine flesh and put in a bowl. Add the tahini, garlic, olive oil, lemon juice and yogurt. Season and set aside.
5. When the freekeh has cooled, add the remaining olive oil, parsley, mint, spring onion, pomegranate molasses (balsamic vinegar), lemon juice and half of the pomegranate seeds. Mix thoroughly and season.
6. To serve, spoon the freekeh mixture onto plates, followed by the smoked aubergine. Scatter over the reserved pomegranate seeds and pistachios, then finish with a good drizzle of olive oil.
Note: For a vegan recipe, replace the yogurt with a plant-based one, or just serve the Freekeh salad without the eggplant mixture. It's just as delicious.
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