Smoked aubergine, freekeh & pomegranate

Name: Smoked aubergine, freekeh & pomegranate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 aubergines; 30 g tahini; 2 clove/s garlic (small), crushed; 2 tbsp olive oil; 1 lemon, juice; 3 tbsp natural yogurt

This smoky-sweet, tangy dish is brilliant alongside roast lamb. It’s equally good just on its own with hot pitta bread for scooping.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Poppy O'Toole on episode 16, season 2 of Dish, the Waitrose podcast.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthy1 of your 5 a day

Serves4
CourseSide
Prepare20 mins
Cook25 mins
Total time45 mins

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Ingredients

2 aubergines
30g tahini
2 clove/s garlic (small), crushed
2 tbsp olive oil
1 lemon, juice
3 tbsp natural yogurt

Freekah

200g freekeh, rinsed in cold water
4 tbsp olive oil, plus extra to serve
2 tbsp pistachio kernels
½ x 25g pack flat leaf parsley, finely chopped
½ x 25g pack mint, leaves picked and finely chopped
4 salad onion, finely chopped
2 tbsp pomegranate molasses
1 lemon, juice
1 pomegranate, seeds only

Method

Preheat the grill to high, then prick the aubergines a few times with a fork and put them on a baking tray. Grill for 10 minutes on each side, making sure the skin has blackened. Transfer to a board to cool; when cool enough to handle, peel off the burnt skin and discard the tops. Finely chop the aubergine flesh and put in a bowl with the tahini, garlic, olive oil, lemon juice and yogurt. Season and set aside.
Meanwhile, put the freekeh and 1 litre water in a pan with tbsp olive oil and a pinch of salt. Bring to the boil, then turn down the heat to a simmer and cook for 15 minutes, until tender but still with a little bite. Drain and allow to cool. Meanwhile, put the pistachios in a small pan and toast for 3-4 minutes; tip onto a board and roughly chop.
When the freekeh has cooled, add the remaining ingredients, reserving the pistachios and ½ the pomegranate seeds. Mix thoroughly and season. To serve, spoon the freekeh mixture onto plates, followed by the smoked aubergine. Scatter over the reserved pomegranate seeds and pistachios, then finish with a good drizzle of olive oil.