Name: Oregano eggplant with freekeh, feta and dill
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 150 gm cracked freekeh; 80 ml (⅓ cup) olive oil; 2 garlic cloves, finely grated; 1 tbsp dried Greek oregano (rigani), plus extra to sprinkle; 4 medium eggplants (300gm each), thickly sliced lengthways; 400 gm can brown lentils, drained and rinsed; 500 gm baby mixed tomatoes, large ones halved chopped; 2 spring onions, thinly sliced; 1½ cups soft herbs, such as parsley, dill and mint, finely chopped, plus extra herbs to serve; 150 gm Greek feta, crumbled; Pickled chillies, to serve; Lemon dressing; 125 ml (½ cup) extra-virgin olive oil; Finely grated zest of 2 lemons; 80 ml (⅓ cup) lemon juice; 1 small garlic clove, finely grated

Need a dish that’s sturdy enough for picnics or bring-a-plate occasions? With roasted eggplant, nutty grains and lentils plus the salty tang of Greek feta, this one will win them over every time.

Ingredients

150 gm cracked freekeh

80 ml (⅓ cup) olive oil

2 garlic cloves, finely grated

1 tbsp dried Greek oregano (rigani), plus extra to sprinkle

4 medium eggplants (300gm each), thickly sliced lengthways

400 gm can brown lentils, drained and rinsed

500 gm baby mixed tomatoes, large ones halved chopped

2 spring onions, thinly sliced

1½ cups soft herbs, such as parsley, dill and mint, finely chopped, plus extra herbs to serve

150 gm Greek feta, crumbled

Pickled chillies, to serve

Lemon dressing

125 ml (½ cup) extra-virgin olive oil

Finely grated zest of 2 lemons

80 ml (⅓ cup) lemon juice

1 small garlic clove, finely grated

Method

1.Preheat oven to 240°C. Boil freekeh in a saucepan until tender (20 minutes). Drain well and chill until ready to serve.

2.Meanwhile, stir oil, garlic and oregano in a bowl to combine. Place eggplant on two baking trays lined with baking paper, brush with oil mixture and bake, turning once, until golden and tender (25-30 minutes).

3.For lemon dressing, whisk ingredients in a jug to combine and season to taste.

4.Combine lentils, tomatoes, spring onions, herbs and freekeh in a bowl, and season to taste. Drizzle with half the dressing and toss to coat. Divide eggplant among plates, top with freekeh salad and scatter with feta. Drizzle over remaining dressing, scatter with extra herbs and serve with pickled chillies.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Vivien Walsh

Ingredients

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