Saucy Peanut Eggplant and Freekeh

Indulge in the delightful combination of flavors with our Saucy Peanut Eggplant and Freekeh—a comforting and easy-to-make meal that will leave you craving for more! This dish showcases the wholesome goodness of whole freekeh, but fear not, you can easily swap it with other hearty grains like kamut, wheat berries, sorghum, or brown rice if freekeh is not available, making it versatile and suitable for various taste preferences.

YIELD: This recipe yields 4 servings of our scrumptious Saucy Peanut Eggplant and Freekeh—a delightful and wholesome meal that’s perfect for satisfying your taste buds. Enjoy!

INGREDIENTS:

Gather the following ingredients to get started:

• 1 cup (160 g) dry whole freekeh, rinsed and drained
• 3 1/2 cups (825 ml) water, divided, more if needed
• 2 tablespoons (16 g) Broth Powder, divided
• 1/2 cup plus 2 tablespoons (100 g) chopped shallot
• 1 eggplant, trimmed and cut into bite-size pieces
• 1 tablespoon (15 ml) fresh lime juice
• Generous 1/4 teaspoon fine sea salt, to taste
• 1 1/2 tablespoons (15 g) minced garlic
• 1 1/2 teaspoons grated fresh ginger, or scant 1/2 teaspoon ground ginger
• 1 to 2 teaspoons (2 to 4 g) dry harissa blend or paste, to taste
• 1 teaspoon ground cumin
• 1/3 cup (85 g) natural crunchy peanut butter
• 3 tablespoons (48 g) tomato paste
• Fresh cilantro or parsley, for garnish

INSTRUCTIONS:

1. In a large pot, combine the freekeh, 2 1/2 cups (590 ml) water, and 1 tablespoon (8 g) of broth powder. Bring it to a boil, then reduce the heat and cover with a lid. Let it simmer until the freekeh becomes tender, which takes about 40 minutes. If needed, drain the excess liquid and set the cooked freekeh aside.
2. As the freekeh cooks, place the chopped shallot, eggplant pieces, remaining 1 tablespoon (8 g) of broth powder, lime juice, and salt in a large skillet. Cook them over medium heat until the eggplant browns, stirring frequently for about 8 minutes. If the eggplant starts to stick to the pan, add water or broth, 1 tablespoon (15 ml) at a time.
3. In a medium bowl, whisk together the minced garlic, grated ginger, harissa, cumin, 3/4 cup (180 ml) water, peanut butter, and tomato paste. Pour this mixture over the sautéed eggplant in the skillet. Bring it to a gentle boil, then lower the heat, cover with a lid, and simmer until the eggplant is tender but not mushy. This should take around 15 to 20 minutes. Depending on the freshness and size of the eggplant cubes, you may need to add the remaining 1/4 cup (60 ml) water to achieve your desired saucy texture. Remember to check and stir occasionally.
4. Adjust the seasoning as needed and serve the cooked freekeh with the flavorful eggplant preparation on top. Garnish the dish with fresh cilantro or parsley for an added touch of freshness.

Savor the delectable fusion of flavors in our Saucy Peanut Eggplant and Freekeh, a dish that brings together the rich nuttiness of freekeh with the tangy, spicy goodness of the peanut eggplant sauce. Whether you choose to stick with whole freekeh or experiment with other grain options, this dish promises to be a delightful treat for your taste buds. So, gather your ingredients, whip up this quick and easy meal, and enjoy the heartwarming goodness of Saucy Peanut Eggplant and Freekeh with your loved ones. Don’t hesitate to garnish with fresh cilantro or parsley for that final touch of vibrant green and added freshness. It’s time to indulge in a comforting, satisfying feast that’ll leave you wanting more. Bon appétit!