Grilled Eggplant Salad with Freekeh and Yogurt Dressing

feastingathome.com

Willem

1 cup dry Freekeh

2 ½ cups water

1 large eggplant, sliced into ¼ inch slices

¼ cup mint, chopped

¼ cup dill, chopped

¼ cup Italian parsley, chopped

3 scallions, sliced

1 tablespoon lemon zest

4 tablespoons olive oil

3 to 4 tablespoons lemon juice

½ teaspoon salt, more to taste

½ teaspoon pepper

1 teaspoon sumac (optional)

½ teaspoon aleppo chili flakes ( optional)

subheading: Yogurt Sauce:

1 cup plain thick Greek yogurt ( or sub vegan yogurt)

1 tablespoon lemon juice

2 tablespoons fresh chopped dill (or mint, or parsley)

1 to 2 garlic cloves finely minced

½ teaspoon sumac (optional)

¼ teaspoon salt, or to taste

Note: Ingredients may have been altered from the original.

Directions at feastingathome.com

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