Roasted Eggplant

Roasted Eggplant

with Feta and Chermoula Freekeh

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We’re not lying when we say that as we read the name of this recipe, our stomachs rumbled a lot! If you think you’ll have left overs from this one - you’re mistaken. You’re gonna want to get this in your belly!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Baby Eggplant

10 g


113 g

Red Onion

170 g



1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar


½ cup

Feta Cheese, crumbled


1 unit


7 g


1 unit


1 tsp

Whole Grain Mustard


2 tbsp

Chermoula Spice Blend

(ContainsSulphites/Sulfite, Sesame/Sésame)

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories583 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber19 g
Protein20 g
Cholesterol33 mg
Sodium796 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F. (To roast the eggplant.) Start prepping when the oven comes up to temperature!


Prep: Wash and dry all produce. Slice the eggplant in half lengthwise. Mince or grate the garlic. Rinse the freekeh.


Cook the freekeh: Heat a medium pot over medium heat. Add a drizzle of oil, then the garlic. Cook until fragrant, 30 sec. Add the freekeh, half the spice blend, broth concentrate and 21/2 cups of salted water. Cover and simmer, until freekeh is tender, 15-18 min.


Start roasting the eggplant: Meanwhile, add the eggplant halves, cut-side down on lightly oiled baking sheet. Roast in the oven until, golden-brown, 8-9 min.


Caramelize the onions: Meanwhile, heat a medium pan over medium heat. Add a drizzle of of oil, then onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce heat to low, then add 1 tbsp vinegar. Cook, stirring occasionally, until slightly caramelized, 18-20 min.


Meanwhile, in a small bowl, combine the remaining spice blend with a pinch of salt and pepper and a drizzle of oil. Turn the eggplant halves over. Brush the cut-side with the spiced oil mixture and sprinkle with feta. Return to the oven and continue roasting until fork tender, 8-9 min.


Make the cucumber-mint salad: Meanwhile, zest, then juice the lemon. Chop the cucumber into 1/2-inch cubes. Roughly chop the mint leaves. In a large bowl whisk the lemon juice, lemon zest and 1 tsp mustard with a drizzle of oil. Stir in the cucumber and mint. Season with salt and pepper.


Finish and serve: Serve your eggplant on a bed of freekeh with your cucumber-mint salad and caramelized onion on top. Enjoy!