Freekeh Grain Bowl with Roasted Eggplant, Tahini, and Pomegranate

Name: Freekeh Grain Bowl with Roasted Eggplant, Tahini, and Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: 100 g Freekeh (cracked green wheat), raw; 250 g Eggplant, raw; 20 g Sesame paste (tahini); 40 g Pomegranate seeds; 1 tbsp Olive oil

Middle Eastern smoky green wheat bowl topped with tender roasted eggplant and nutty tahini drizzle.

MediumPrep 15 minCook 25 min2 servings

Nutrition facts

Per serving

343Calories

10gProtein

37gCarbs

15gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Freekeh (cracked green wheat), raw100 g
Eggplant, raw250 g
Sesame paste (tahini)20 g
Pomegranate seeds40 g
Olive oil1 tbsp

Steps

1
Cook freekeh in boiling water for 20 minutes, then drain.
2
Roast diced eggplant in oven with olive oil at 200°C for 20 minutes.
3
Whisk tahini with a splash of warm water to create a drizzle sauce.
4
Assemble freekeh and eggplant in bowls, drizzle tahini, and scatter pomegranate seeds.

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