Grilled Eggplant Salad with Freekeh and Yogurt Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smoky grilled eggplant served over freekeh, a roasted ancient grain, with fresh herbs and a tangy yogurt dressing. Light and savory with a nutty grain texture. Vegan adaptable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry Freekeh 2 1/2 cups water 1 large 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
- 1 tablespoon lemon zest 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 ( optional)
- 1 cup plain thick Greek yogurt ( or sub vegan yogurt) 1 tablespoon lemon juice 2 tablespoons fresh chopped dill (or mint, or parsley) 1-2 garlic cloves finely minced ½ teaspoon sumac (optional) 1/4 teaspoon salt, or to taste
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 478mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.