Mediterranean Eggplant Salad

This is a remake of a favorite salad we have enjoyed over the years. We have recently discovered freekeh, also known as farik. It’s broken, roasted green wheat berries, and very delicious. We’ve substituted freekeh for the original pearl couscous and mixed the salad together with a lovely lemon Italian vinaigrette.

Ingredients:

• 1 cup freekeh
• 1 eggplant
• 1 large handful arugula , remove stems and chop
• 3-4 spring onions, white and green parts chopped
• 1 yellow bell pepper, de-seeded and chopped
• 2 large red tomatoes, de-seded and chopped
• Italian herbs
• salt and pepper to taste

for the dressing:

• 3-4 tablespoon olive oil
• 3-4 tablespoon vinegar
• 1 lemon lemon juice
• Italian herbs
• salt and pepper

Directions:

1. Cook the freekeh until soft in 2 cups water. Set aside and allow to cool.
2. Wash the arugula and cut off the stems.
3. Wash the eggplant and cut it into bite sized pieces.
4. Sauté the eggplant in a bit of olive oil, set aside or in the refrigerator to cool.
5. Make a dressing using olive oil, fruit or wine vinegar, salt, pepper and Italian herbs.
6. Place the cooled freekeh in a large bowl.
7. Add the chopped yellow bell pepper and chopped spring onions.
8. Add the cut arugula and tomato pieces.
9. Add the cooled eggplant pieces.
10. Mix the dressing and pour over the salad and mix gently.