Mediterranean·vegetarian·medium

Mediterranean Stuffed Eggplant with Herbed Freekeh

Name: Mediterranean Stuffed Eggplant with Herbed Freekeh
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 (about 500g each) medium eggplants; 150g freekeh; 3 tbsp olive oil; 1 medium, finely chopped onion; 3, minced garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cinnamon; 300ml vegetable broth; 2 medium, diced tomatoes; 20g, chopped fresh parsley; 10g, chopped fresh mint; 2 tbsp tahini; 1 tbsp lemon juice

Imagine the smoky aroma of roasted eggplant filled with a hearty, herb-infused freekeh pilaf, topped with creamy tahini sauce. This dish is a celebration of Mediterranean flavors, inspired by the rustic stuffed vegetables of the Levant. The eggplant becomes meltingly tender, while the freekeh—a young green wheat with a nutty, chewy texture—soaks up the spices and vegetable broth. Fresh parsley, mint, and a squeeze of lemon brighten each bite. It's a comforting, satisfying vegetarian main that feels both wholesome and elegant. Serve it with a simple salad and warm pita for a meal that transports you to a sun-drenched Mediterranean terrace.

60 min(prep 20 + cook 40)

4 servings

380 kcal

Ingredients

medium eggplants2 (about 500g each)
freekeh150g
olive oil3 tbsp
onion1 medium, finely chopped
garlic cloves3, minced
ground cumin1 tsp
ground coriander1 tsp
cinnamon1/2 tsp
vegetable broth300ml
tomatoes2 medium, diced
fresh parsley20g, chopped
fresh mint10g, chopped
tahini2 tbsp
lemon juice1 tbsp

Nutrition

380 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Preheat oven to 200°C (400°F). Halve eggplants lengthwise and scoop out flesh, leaving 1cm shell. Chop flesh. Brush shells with 1 tbsp olive oil, season, and roast cut-side down for 15 minutes until softened.
2
Meanwhile, rinse freekeh and drain. In a pan, heat 1 tbsp olive oil over medium heat. Sauté onion until translucent, add garlic, cumin, coriander, and cinnamon; cook 1 minute.
3
Add chopped eggplant flesh and diced tomatoes; cook 5 minutes. Stir in freekeh and broth. Bring to boil, then reduce heat, cover, and simmer 20 minutes until freekeh is tender and liquid absorbed.
4
Remove from heat, fluff with fork, and stir in parsley and mint. Season with salt and pepper.
5
Fill eggplant shells with freekeh mixture, mounding slightly. Place in baking dish. Mix tahini, lemon juice, and 2 tbsp water; drizzle over stuffed eggplants.
6
Bake at 180°C (350°F) for 15 minutes until heated through and tops golden. Serve warm with extra herbs.

#vegetarian #mediterranean #stuffed-vegetables #eggplant #freekeh

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