Middle Eastern Freekeh Pilaf with Roasted Eggplant and 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.
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.
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