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Smoked aubergine, freekeh & pomegranate

Smoked aubergine, freekeh & pomegranate

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.

5 out of 5 stars(4) Rate this recipe
VegetarianHealthy1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

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


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Use our Good to Go Pomegranate Seeds if you're short of time.

And to drink...

Angela Hartnett recommends pairing this with an English fizz: citrussy Ridgeview Bloomsbury NV.


Typical values per serving when made using specific products in recipe


2,346kJ/ 562kcals



Saturated Fat












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