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.
- 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
- 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
- 1Preheat oven to 240°C. Boil freekeh in a saucepan until tender (20 minutes). Drain well and chill until ready to serve.
- 2Meanwhile, 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).
- 3For lemon dressing, whisk ingredients in a jug to combine and season to taste.
- 4Combine 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.