Za’atar Roasted Aubergine with Moroccan Spiced Freekeh
This fragrant, roasted aubergine rests on a bed of bright and fresh freekeh salad. Delicious!
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This Za’atar Roasted Aubergine with Moroccan Spiced Freekeh is the perfect balance between health and taste. The savoury spice of the za’atar pairs perfectly with the umami of the aubergine, while the Moroccan spiced freekeh adds a burst of vibrant flavour and colour that will leave your mouth watering!
What is za’atar?
Za’atar is a fragrant mix of herbs and spices used frequently in Middle Eastern cuisine. Za’atar can be bought pre-made, but the recipe below tells you how to make your own.
An essential spice in za’atar is sumac, which is made from dried sumac berries. Sumac is a tart spice, which adds a lemon and lime flavour to dishes.
What is freekeh?
Freekeh is an ancient grain boasting great nutritional benefits. It is made from durum wheat which is harvested early, then smoked or roasted and polished to remove the shells.
While it is low in fat, freekeh is high in protein and fibre and has a low GI, making it great for those keeping an eye on their blood sugar levels.
Total Time: 1 hour
Total Time: 1 hour
- For the za'atar spiced aubergine
- 0.5 0.5 tsp sesame seeds
- 1 1 tsp sumac
- 0.5 0.5 tsp thyme
- 0.5 0.5 tsp marjoram
- 0.5 0.5 tsp dried oregano
- 0.25 0.25 tsp ground cumin
- 0.5 0.5 tbsp water
- 0.5 0.5 aubergines, halved and scored
- For the Moroccan spiced freekeh
- 0.25 0.25 onion, finely diced
- 0.5 0.5 cloves garlic, pureed
- 0.25 0.25 tbsp ras el hanout
- 50 50 g freekeh, cooked as per pack instructions
- 0.5 0.5 tbsp fresh parsley, chopped
- 0.5 0.5 tbsp fresh mint, chopped
- 0.5 0.5 tbsp fresh coriander leaves, chopped
- 0.25 0.25 tomato, deseeded and finely chopped
- 0.125 0.125 cucumber, deseeded and finely chopped
- Preheat the oven to 200°C/400°F/Gas 6.
- For the za’atar spiced aubergines: mix together the sesame seeds, sumac, thyme, marjoram, oregano, cumin and water, then rub this paste into the scored aubergine halves. Place these on a baking tray, cover with tin foil, and roast for 45 minutes until cooked through.
- Whilst the aubergines are cooking add 2 tablespoons of water to a large frying pan over a medium heat and add the onion, garlic, ras el hanout and freekeh, and fry for 3-4 minutes.
- Remove from the heat and stir in the parsley, mint, coriander, tomato and cucumber to finish.
- Serve with the cooked aubergine halves.
Each serving (286g) provides: Calories 164, Fat 3.9g, Saturates 0.8g, Carbohydrate 27g, Sugars 5.8g, Fibre 5g, Protein 8.1g, Salt 0.03g
Enjoy more Moroccan-inspired cuisine with this lamb-free tagine recipe!