Freekeh Eggplant Pilaf

November 12, 2010

These measurements are just intended to be a guide. Put this together however suits you best.

2 cups Freekeh “Almanara” (green grilled wheat) – washed and drained
Olive Oil
4 cups Chicken Broth
1 can Sadaf Pulp of Grilled Eggplant
1 medium onion, finely minced
6 cloves of garlic, finely minced
1 tablespoon cinnamon (I used almost twice this, actually – we like it that way)
salt to taste
Alleppo Pepper to taste
several roasted red peppers (I used about half a jar of Zergut Roasted Red Peppers, drained and chopped
about a cup and a half of pitted green Provencal olives with Herbs de Provence
slivered almonds
Feta cheese for garnish

Fry the washed and drained Freekeh in a bit of olive oil. It will take on a bit of a golden color. Basically just fry it over fairly high heat, stirring constantly, for about 5 or 6 minutes. Cover it with chicken broth. Bring to a boil. Stir one more time and then put a lid on the pan and reduce the heat. Cook for about an hour or until all the liquid has been absorbed.

Saute the onion and garlic until translucent. Add eggplant and cinnamon and cook until the mixture is mostly dry. Set aside.

Toast the slivered almonds (as many as you want – we REALLY like this part) in a pan with some olive oil. When they’re golden, skim them onto paper towels to drain. Dust with salt and Alleppo pepper. Set aside.

When the Freekeh is dryish, add the eggplant mixture, the chopped roasted red pepper and the olives. Stir to warm all ingredients through. Season pilaf at this time with salt to taste. The amount you use will depend upon things like how salty the broth is.

Serve immediately, garnished with feta cheese and slivered almonds.


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