Pomegranate-Glazed Eggplant Rounds with Herb Freekeh Crumble

Ingredients

• medium eggplants2
• olive oil3 tbsp
• fine salt1 tsp
• ground cumin1/2 tsp
• pomegranate molasses3 tbsp
• lemon juice1 tbsp
• cooked freekeh1 1/2 cups
• parsley, finely chopped1/2 cup
• mint, finely chopped2 tbsp
• toasted pine nuts1/4 cup
• plain yogurt3/4 cup
• garlic, grated1 small clove

Method

1. 1Heat the oven to 220°C and line a tray with baking paper.
2. 2Slice the eggplants into thick rounds, brush with olive oil, season with salt and cumin, and roast until deeply browned and tender, about 25 minutes.
3. 3Mix pomegranate molasses with lemon juice to make a glossy glaze.
4. 4Stir together the freekeh, parsley, mint, and pine nuts with a pinch of salt.
5. 5Blend the yogurt with grated garlic until smooth.
6. 6Arrange the eggplant on a platter, spoon over the glaze, and mound the herb freekeh crumble on top.
7. 7Finish with the garlic yogurt around and under the eggplant so each bite picks up creaminess and acidity.

Tips

• Roast the eggplant until the edges caramelize; pale slices will taste flat.
• If the glaze is very thick, warm it for 10 seconds with a spoon of water so it drizzles easily.
• Serve warm or at room temperature for the best texture contrast.

Nutrition