Serves 2–3 | 35 minutes
- 1 cup dry freekeh
- 2 1/2 cups water
- 1 medium eggplant, sliced into 1/4-inch slices
- 1/4 cup mint, chopped
- 1/4 cup dill, chopped
- 1/4 cup Italian parsley, chopped
- 3 scallions, sliced
- 4 tablespoons olive oil
- 3–4 tablespoons lemon juice
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon sumac (optional)
- 1/2 teaspoon Aleppo chili flakes
- 1 cup plain, thick Greek yogurt (or vegan yogurt)
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, mint, or parsley, chopped
- 1–2 garlic cloves, finely minced
- 1/2 teaspoon sumac (optional)
- 1/4 teaspoon salt
Preheat grill to medium high.
Place freekeh and water in a medium pot, bring to a boil, cover, then turn heat to low and simmer 15–20 minutes, until water is absorbed and freekeh is tender.
Brush the sliced eggplant with olive oil. Season with salt. Grill both sides, 3–4 minutes, until grill marks appear, then wrap in foil to allow them to steam and cook through, for 5 minutes on the counter. Cut the eggplant into bite-sized pieces.
Place the cooked freekeh, eggplant, herbs, scallions, olive oil, lemon, salt, pepper, and spices in a bowl. Toss to combine. Taste and adjust salt and lemon. You want it to taste slightly tart.
Place the yogurt sauce ingredients in a small bowl and whisk.
To serve, lather the yogurt sauce on a platter and pile the salad over the top. Garnish with torn mint leaves.
To pack up for lunch, spread a little yogurt sauce in the bottom of a container, spoon salad over the top, and seal with a lid.
Salad will keep 3–4 days in the fridge.