LATE SUMMER FREEKEH WITH SOY BEANS, PEPPERS AND EGGPLANT
Steps:
- Drain and rinse freekeh, cook with ample water for 10/12 minutes until al dente and not soggy. Drain and place in large bowl with a table spoon of olive oil. Drain and rinse soybeans and cook for 20/30 minutes. Drain and add to freekeh. In the mean time, wash and dice the eggplant. Cook in pan with some olive oil until just soft. Can add some pepper to taste. Wash and dice peppers and cook separately in the same pan. Add eggplant and peppers to the freekeh, add one tablespoon of olive oil. Wash the cherry tomatoes and cut them in half, add them to freekeh mixture. Also add the raisins, after draining the water. At this point, make a pesto of the basil/parsley and pine nuts/almonds in a food processor or with pestle and mortar, adding some olive oil and lemon juice. Alternatively simply chop the basil or parsley and add to the mixture, and toast the pine nuts and almonds and add them too. Mix all ingredients and possibly add a couple of table spoons of olive oil to taste. Half a table spoon of sherry vinegar is a good finishing touch, but it is not essential. Another nice touch involves adding some pitted kalamata olives sliced in half. Let the dish stand for at least 2/3 hours at room temperature before serving. Alternatively, refrigerate overnight. Keeps a good week in the refrigerator in an airtight container.
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md ecahak
[email protected]This recipe was a great way to use up some leftover freekeh. The dish was really easy to make, and it turned out great!
David Konadu
[email protected]I'm not a vegetarian, but I really enjoyed this dish! The freekeh was a great substitute for rice, and the soy-tahini dressing was really flavorful.
Sad Moment For Male
[email protected]This dish was a bit too oily for my taste. I think I would have preferred it if the eggplant had been roasted instead of fried.
Jessie C
[email protected]I'm always looking for new ways to cook eggplant, and this recipe was a great find! The eggplant was cooked perfectly, and the soy-tahini dressing was delicious.
Moreen Parker
[email protected]This recipe was really easy to follow, and the dish turned out great! I'm definitely going to make it again.
big bird
[email protected]I'm not a huge fan of freekeh, but I thought this recipe was pretty good! The soy-tahini dressing really helped to elevate the dish.
Rajesh chetry
[email protected]This dish was a bit bland for my taste. I think it could have used more spices or herbs.
Stephen Spencer
[email protected]I love freekeh, and this recipe was a great way to use it! The soy-tahini dressing was a nice change of pace from the usual olive oil and lemon dressing.
Momina Jan
[email protected]This recipe was a bit too spicy for my taste, but I think that's just because I'm not used to eating a lot of spicy food. Other than that, it was a great dish! The freekeh was cooked perfectly, and the soy-tahini dressing was really flavorful.
Lindsi Rodriguez
[email protected]I'm always looking for new and exciting vegetarian dishes, and this one definitely fit the bill! The freekeh was a great base for the dish, and the soy-tahini dressing was delicious. I'll definitely be making this again!
Rooha Zainab
[email protected]This dish was amazing! I loved the way the different flavors and textures came together. The freekeh was cooked perfectly, and the soy-tahini dressing was the perfect finishing touch.
Shinice Austin
[email protected]I've been looking for a new freekeh recipe, and this one didn't disappoint! The flavors were perfectly balanced, and the dish was really easy to make. I'll definitely be adding this to my regular rotation.
Manoj Chy
[email protected]This recipe was a hit! The combination of the freekeh, soy beans, peppers, and eggplant was delicious, and the soy-tahini dressing really brought it all together. I'll definitely be making this again.