Freekeh Smoked Aubergine Pomegranate Salad
by Feli Chic'Cuisine
Looking for a healthy, satisfying, and flavor-packed salad? This Freekeh, Smoked Aubergine & Pomegranate Salad is a delicious mix of smoky, nutty, and sweet flavors with a wonderful combination of textures. It’s not just a treat for the taste buds but also packed with health benefits.
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.
Topped with fresh herbs like mint or parsley and perhaps a drizzle of yogurt dressing, this salad is a fantastic mix of Middle Eastern-inspired flavors, making it both hearty and refreshing. Perfect as a side dish or a light main course!
Why This Salad is So Healthy
Freekeh – The Ancient Supergrain
Freekeh is a high-fiber, protein-rich grain made from young, green wheat that is roasted and cracked. Compared to quinoa or rice, it has more fiber and prebiotics, which support gut health. It’s also great for blood sugar control because of its low glycemic index.
Smoked Aubergine – Rich and Flavorful
Aubergine (eggplant) is low in calories but high in antioxidants, fiber, and vitamins. When smoked, it develops a deep, rich flavor that enhances the overall taste of this dish. Plus, it contains nasunin, an antioxidant that supports brain health.
Pomegranate – A Burst of Sweetness and Antioxidants
Pomegranate seeds don’t just add a refreshing pop of color and sweetness; they are loaded with vitamin C, polyphenols, and antioxidants that fight inflammation, boost heart health, and improve skin radiance.
Olive Oil & Herbs – The Mediterranean Boost
A drizzle of extra virgin olive oil provides healthy fats, while fresh herbs like mint and parsley add freshness and digestion-friendly properties.
What is Freekeh?
Freekeh is a roasted young wheat grain with a nutty, smoky flavor and a chewy texture. A staple in Middle Eastern cuisine, it's packed with fiber, protein, and essential minerals like iron and magnesium. With a low glycemic index, it’s great for digestion and blood sugar control.
Paired with smoky aubergine, freekeh’s earthy depth complements the creamy texture of the roasted vegetable, creating a rich, hearty, and nutritious dish. Perfect for salads, pilafs, or as a rice alternative!
How to Make This Salad
Grill the Aubergines:
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.
Prepare the Freekeh:
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.
Toast the Pistachios
In a small pan put the pistachios and toast for 3-4 minutes. Transfer on a board and roughly chop.
Prepare the Aubergine
Peel off the burnt skin of the aubergines and discard the tops. Finely chop the aubergine flesh.
Put the chopped aubergine in a bowl, add the tahini, garlic, olive oil, lemon juice and yogurt. Mix and season; set aside.
Prepare the Salad
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.
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.
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!
Freekeh Smoked Aubergine
Pomegranate Salad
🌟 "I never knew freekeh could taste this good! The smoky aubergine adds such depth, while the pomegranate bursts with freshness. A perfect balance of flavors!"
Prep. Time: 20 min Cook Time: 25 min
Serves: 4
Ingredients
2 aubergines
30g tahini
2 cloves garlic, small, finely chopped
2 tbsp olive oil
1 lemon juice
3 tbsp natural yogurt
For Freekeh
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
Method
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.
Enjoy!
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.
In the depth of winter, I finally learned that there was in me an invincible summer. - Albert Camus
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