Halloumi Eggplant Stir-Fry - alive magazine

Ingredients

• 1 large unpeeled eggplant, cut into 1/2 in (1.25 cm) cubes
• 1 tsp (5 mL) salt
• 1 cup (250 mL) cracked freekeh
• 1 Tbsp (15 mL) grapeseed oil, divided
• 1/4 cup (60 mL) pine nuts
• 250 g pkg halloumi, sliced into 1 in (1.25 cm) cubes
• 1 large red bell pepper, thinly sliced
• 3 garlic cloves, chopped
• 2 tsp (10 mL) zaíatar seasoning
• 1 Tbsp (15 mL) balsamic vinegar
• 1 cup (250 mL) labneh
• 1 1/2 tsp (7 mL) ground sumac (optional)
• 1/2 cup (125 mL) chopped parsley
• 1/2 cup (125 mL) pomegranate seeds