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African Recipes
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!

Allergens:Wheat/BléSulphites/SulfiteMilk/LaitMustard/MoutardeSesame/Sésame
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Baby Eggplant

10 g

Garlic

113 g

Red Onion

170 g

Freekeh

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Cucumber

7 g

Mint

1 unit

Lemon

1 tsp

Whole Grain Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Chermoula Spice Blend

(ContainsSulphites/Sulfite, Sesame/Sésame)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories583 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber19 g
Protein20 g
Cholesterol33 mg
Sodium796 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the eggplant.) Start prepping when the oven comes up to temperature!

Slice the eggplant
Slice the eggplant
2

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

3

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.

4

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.

5

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.

6

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.

Chop the cucumber and mint
Chop the cucumber and mint
7

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.

8

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