Recipe: Aubergine with Green Beans and Freekeh
Have you heard of freekeh? Ever cooked with it or tried it in a recipe?
Freekeh is an ancient grain similar to quinoa, spelt or amaranth. It is essentially wheat that has been harvested early and is then roasted. It is sometimes called green wheat and is high in fibre, protein and vitamins and minerals and has a low glycaemic index.
This recipe from 26 Grains, is one of my favourite ways to eat freekeh as I also love aubergines …..the best combination!
INGREDIENTS
50g freaked, rinse and soak in water for an hour
1 garlic clove, crush with a little salt
4-5 tbsp olive oil
1 small aubergine, cut into 2-3cm chunks
150g green beans, topped and tailed
1tsp nigella seeds
1tsp black mustard seeds
1/2 tsp coriander seeds, crush lightly
Juice 1/2 lemon
1/2 fresh red chilli, deseed and slice thinly
Seeds from 1/2 pomegranate
2tbsp greek yoghurt
Salt and pepper
METHOD
Rinse the Freekeh well and then toast in a pan lightly over a medium heat. Then add 250ml water and a pinch of salt and bring to the boil. Once boiling, reduce the heat and simmer for 20mins.
In a bowl mix together the garlic and olive oil and then rub all over the aubergine chunks before frying in a pan with 1 tbsp of olive oil. Fry for around 5 mins until golden brown and soft. Season and keep warm.
Cook the beans in a pan of boiling water with a pinch of salt for a couple of minute until tender.
In a large mixing bowl mix together nigella seeds, mustard seeds, coriander seeds, lemon juice, what’s left of the oil and chilli and season well. Ad in the cooked aubergine, freekeh, green beans and pomegranate seeds and mix together well.
Serve with a dollop of yoghurt.
ENJOY!
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