Roasted Eggplant

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.