Main Course · Side Dish · Lunch · Middle Eastern ·

Middle Eastern Freekeh Pilaf with Roasted Eggplant and Apricots

Name: Middle Eastern Freekeh Pilaf with Roasted Eggplant and Apricots
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup freekeh, rinsed and drained; 2 cups vegetable broth; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon cumin; 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; 1/2 cup dried apricots, chopped; 1/4 cup sliced almonds, toasted; 2 tablespoons lemon juice; 1 tablespoon honey; 2 tablespoons chopped fresh parsley; 1 tablespoon toasted sesame seeds

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.

4.4(264 reviews)

·By Ethan Brooks·January 24, 2026

Middle Eastern Freekeh Pilaf with Roasted Eggplant and Apricots — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pilaf

For the Roasted Eggplant

For the Apricot Mixture

For the Garnish

Nutrition

Per serving

Calories: 344 kcal
Protein: 6.7 g
Carbs: 45.8 g
Fat: 17.1 g
Fiber: 10.9 g

Whole recipe

Total

Calories: 1376 kcal
Protein: 26.8 g
Carbs: 183.1 g
Fat: 68.4 g
Fiber: 43.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup freekeh rinsed and drained	340	12	69	2	15
2 cups vegetable broth	20	1	3	0	0
1 tablespoon olive oil	120	0	0	14	0
1 teaspoon salt	0	0	0	0	0
1 teaspoon cumin	8	0.4	1	0.5	0.5
1 large eggplant chopped into 1-inch cubes	150	3	37	1	17
2 tablespoons olive oil	240	0	0	28	0
1/2 teaspoon smoked paprika	3	0.2	0.6	0.1	0.3
1/4 teaspoon black pepper	2	0.1	0.5	0	0.2
1 clove garlic minced	4	0.2	1	0	0.1
1/2 cup dried apricots chopped	157	1	42	0.2	5
1/4 cup sliced almonds toasted	207	7	8	18	4
2 tablespoons lemon juice	8	0.1	2.6	0.1	0.1
1 tablespoon honey	64	0.1	17	0	0
2 tablespoons chopped fresh parsley	1	0.1	0.3	0	0.2
1 tablespoon toasted sesame seeds	52	1.6	2.1	4.5	1.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Eggplant

1
Combine Ingredients
In a bowl, combine eggplant cubes with olive oil, smoked paprika, black pepper, and minced garlic.
Tip: Ensure the eggplant is cut into uniform sizes to prevent uneven cooking.
2
Toss Eggplant
Toss until the eggplant is evenly coated.
3
Marinate
Let it marinate for 15 minutes.

Preparing the Apricot Mixture

1
Combine Apricot Ingredients
In a small bowl, combine chopped apricots, toasted almonds, lemon juice, and honey.
Tip: Soak apricots briefly in warm water to soften before chopping.
2
Mix Well
Mix well and set aside.
3
Rest
Let the flavors meld for at least 10 minutes.

How to Make Middle Eastern Freekeh Pilaf with Roasted Eggplant and Apricots

Total time: 1 h 33 min · Yields 4 servings

1
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.
2
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.
3
Combine Ingredients
Gently fold in the roasted eggplant and apricot mixture into the cooked freekeh in a large bowl.