Za’atar-Roasted Eggplant with Pistachio Freekeh, Preserved-Lemon Labneh and Pomegranate Glaze

01

Ingredients

• 2 large eggplants, about 900 g total, halved lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons za’atar
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 cup (190 g) cracked freekeh, rinsed
• 2 1/2 cups low-sodium vegetable stock
• 1/3 cup (45 g) shelled unsalted pistachios, toasted and roughly chopped
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped fresh mint, plus small leaves for garnish
• 3 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 1/2 cups (360 g) unsweetened plain soy yogurt
• 1 tablespoon finely minced preserved lemon rind, rinsed before chopping
• 1 small garlic clove, finely grated
• 1 cup unsweetened pomegranate juice
• 1 tablespoon pure maple syrup
• 1 tablespoon balsamic vinegar
• 1/2 cup pomegranate arils
• 1 teaspoon finely grated lemon zest

02

Prepare the dish

1. Heat the oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper.
2. Score the cut side of each eggplant half in a 2 cm crosshatch, taking care not to pierce the skin. Brush the cut surfaces with 2 tablespoons olive oil, then season with za’atar, 1/2 teaspoon salt and the black pepper.
3. Place the eggplants cut-side down on the prepared sheet. Roast for 25 minutes, turn cut-side up and continue roasting for 15 to 20 minutes, until deeply browned and completely tender through the centre.
4. Meanwhile, combine the rinsed freekeh and vegetable stock in a medium saucepan. Bring to a boil, reduce to a gentle simmer, cover and cook for 20 to 25 minutes, until tender but still pleasantly chewy.
5. Drain any excess liquid from the freekeh, return it to the warm pan and leave uncovered for 5 minutes so surface moisture can escape.
6. Fold the pistachios, parsley, chopped mint, green onions, lemon juice, remaining 1 tablespoon olive oil and 1/4 teaspoon salt through the warm freekeh. Cover loosely to keep warm.
7. Whisk the soy yogurt, preserved lemon rind, grated garlic and remaining 1/4 teaspoon salt until smooth. Refrigerate until plating.
8. Combine the pomegranate juice, maple syrup and balsamic vinegar in a small saucepan. Simmer over medium heat for 12 to 16 minutes, stirring more frequently near the end, until reduced to about 1/3 cup and lightly syrupy.
9. Remove the glaze from the heat and let it stand for 5 minutes. It should coat a spoon but remain fluid; loosen with 1 teaspoon warm water if it thickens too much.
10. Rest the roasted eggplant for 5 minutes before plating so the flesh settles while remaining hot.