Freekeh Medley Stuffed Eggplant - alive magazine
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add…
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Ingredients
- 1/2 cup (125 mL) golden raisins
- 3 Tbsp (45 mL) red wine vinegar
- 1/2 tsp (2 mL) salt, divided
- 2 small eggplants, cut in half lengthwise
- 4 tsp (20 mL) grapeseed oil or avocado oil, divided
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 cups (500 mL) low-sodium vegetable broth or water
- 3/4 cup (180 mL) cracked freekeh or farro, uncooked
- 1 1/2 cups (350 mL) cooked or canned chickpeas, rinsed and drained
- 1 medium carrot, shredded
- 1/4 cup (60 mL) chopped unsalted pistachios
- 1/4 cup (60 mL) tahini
- Juice of 1/2 lemon
- 2 tsp (10 mL) za’atar
- 1/3 cup (80 mL) chopped fresh parsley
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