Warm Freekeh Eggplant Salad

Ingredients

• 1 tablespoon olive oil - زيت زيتون
• 1 cup freekeh - فريك
• 1 large eggplant (sliced into cubes) - باذنجان رومي
• 1 small red onion (thinly sliced) - بصلة حمراء
• 3 tablespoon olive oil - زيت زيتون
• 2 cup chicken broth/stock - مرقة دجاج
• 1/2 cup pomegranate seeds - بذور رمان
• 1/4 cup pine nuts toasted - صنوبر
• 1 cup parsley (finely chopped) - بقدونس
• 1 drizzle pomegranate molasses - دبس رمان
• salt and pepper - ملح و فلفل

Step by step

1. Heat olive oil in a rice pot and sauté sliced onion until soft.
2. Add one cup freekeh to the onion then pour the stock over the freekeh. Season with salt and pepper.
3. Bring it to a boil then reduce heat and leave to simmer until cooked and stock is absorbed.
4. In the meantime, rub eggplant cubes with olive oil, salt and pepper then put it in a 180C oven for 20-25 minutes until roasted.
5. Mix cooled freekeh with eggplant cubes, pomegranate seeds, toasted pine nuts and chopped parsley.
6. Drizzle pomegranate molasses on top. Serve warm or cold.