Pomegranate-Glazed Eggplant Boats with Freekeh Crunch

Ingredients

• medium eggplants2
• cooked freekeh1 cup
• olive oil3 tbsp
• yellow onion, finely diced1
• garlic cloves, minced3
• red bell pepper, diced1
• tomato paste2 tbsp
• pomegranate molasses2 tbsp
• chopped parsley1/2 cup
• toasted pine nuts1/4 cup

Method

1. 1Heat the oven to 425°F (220°C) and line a tray with parchment.
2. 2Halve the eggplants lengthwise, score the flesh, brush with olive oil, and roast cut-side down for 20 minutes.
3. 3Scoop out most of the softened flesh, chop it, and reserve the shells.
4. 4In a skillet, sauté onion, garlic, and bell pepper in olive oil until tender, then stir in the chopped eggplant, tomato paste, and cooked freekeh.
5. 5Fill the eggplant shells with the mixture and roast 10 minutes more.
6. 6Mix pomegranate molasses with a spoonful of olive oil and a splash of water, then drizzle over the hot boats.
7. 7Scatter parsley and toasted pine nuts on top before serving.
8. 8Serve warm with lemon wedges if desired.

Tips

• Don’t over-scoop the eggplant shells; leave enough structure to hold the filling.
• If the glaze tastes too sharp, add a tiny pinch of sugar to round it out.
• Freekeh should be just tender, not mushy, so it keeps its nutty bite.

Nutrition