Middle Eastern Freekeh Pilaf with Roasted Eggplant and Apricots

Name: Middle Eastern Freekeh Pilaf with Roasted Eggplant and Apricots
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup freekeh; 2 cups vegetable broth; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon cumin; 1 large eggplant; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1 clove garlic; 1/2 cup dried apricots; 1/4 cup sliced almonds; 2 tablespoons lemon juice; 1 tablespoon honey; 2 tablespoons chopped fresh parsley; 1 tablespoon toasted sesame seeds

A flavorful grain dish combining smoky eggplant with sweet, tangy apricots

Enjoy a Middle Eastern inspired pilaf that brings together nutty freekeh, smoky roasted eggplant, and sweet dried apricots for a dynamic side dish that's perfect for any meal.

1 h 10 min
4
Intermediate

Ingredients

For the Pilaf

1 cup freekeh

rinsed and drained

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon cumin

For the Roasted Eggplant

1 large eggplant

chopped into 1-inch cubes

2 tablespoons olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1 clove garlic

minced

For the Apricot Mixture

1/2 cup dried apricots

chopped

1/4 cup sliced almonds

toasted

2 tablespoons lemon juice

1 tablespoon honey

For the Garnish

2 tablespoons chopped fresh parsley

1 tablespoon toasted sesame seeds

Preparation

Marinating the Eggplant

Combine Ingredients

In a bowl, combine eggplant cubes with olive oil, smoked paprika, black pepper, and minced garlic.

Ensure the eggplant is cut into uniform sizes to prevent uneven cooking.

Toss Eggplant

Toss until the eggplant is evenly coated.

Marinate

Let it marinate for 15 minutes.

Preparing the Apricot Mixture

Combine Apricot Ingredients

In a small bowl, combine chopped apricots, toasted almonds, lemon juice, and honey.

Soak apricots briefly in warm water to soften before chopping.

Mix Well

Mix well and set aside.

Rest

Let the flavors meld for at least 10 minutes.

Cooking Process

Roast the Eggplant

Spread marinated eggplant on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden brown.

Timing: 25-30 min; Heat: 400°F (200°C)

Cook the Freekeh

In a medium saucepan, heat olive oil over medium heat, add freekeh, and toast for 3-4 minutes. Add vegetable broth, salt, and cumin, bring to a boil, then reduce heat and simmer for 20 minutes until liquid is absorbed.

Timing: 20 min; Heat: Medium

Combine Ingredients

Gently fold in the roasted eggplant and apricot mixture into the cooked freekeh in a large bowl.

Plating & Serving