Grilled Eggplant With Freekeh Pilaf Recipe

Posted on
 and the feta adds a salty finish to this hearty side dish Grilled Eggplant with Freekeh Pilaf Recipe

Hands-on Time 20 Mins
Total Time 40 Mins
Yield Serves 8 (serving size: 1 eggplant half and about 1/4 cup freekeh mixture)

Pomegranate molasses brings tartness, and the feta adds a salty finish to this hearty side dish. Find the molasses where you buy Middle Eastern ingredients, or substitute balsamic glaze. Freekeh is a whole-grain cracked wheat with a nutty flavor and texture. If you can’t find it, bulgur will work as well.

Ingredients

5 teaspoons extra-virgin olive oil, divided
1 cup chopped onion
2/3 cup cracked freekeh or bulgur
1/2 teaspoon kosher salt, divided
3/8 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1 garlic clove, minced
2 cups unsalted vegetable stock
1/2 teaspoon grated lemon rind
4 (1/2-pound) Japanese eggplants
Cooking spray
1/4 teaspoon freshly ground black pepper
2 tablespoons pomegranate molasses or balsamic glaze
1 ounce crumbled feta cheese (about 1/4 cup)
2 tablespoons chopped fresh mint

How to Make It

Step 1 Heat a medium saucepan over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion; cook 6 minutes or until beginning to brown, stirring occasionally. Add freekeh, 1/4 teaspoon salt, red pepper, cinnamon, and garlic; cook 1 minute, stirring constantly. Add stock; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until freekeh is slightly al dente. Remove from heat; let stand 5 minutes. Stir in rind.

Step 2 Preheat grill to medium-high heat. Cut each eggplant in half lengthwise. Lightly coat eggplant with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from grill. Arrange eggplant on a platter; top with freekeh mixture. Drizzle evenly with pomegranate molasses and remaining 1 tablespoon olive oil. Sprinkle evenly with feta and mint.

Emilie Zanger June 2015
RECIPE BY COOKING LIGHT

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *