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Prep time
25 minutes
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Cook time
45 minutes
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Serves
4 people as a main and 6 people as a side dish
Author Notes
This recipe is based upon a favorite of mine from Diana Henry’s Book “From Oven to Table”, I replaced the cherry tomatoes with Tomato Bliss Purple & Dark Red Heirloom Tomatoes and use Clarified Tomato Broth to make the freekeh. —Tablecollective
Ingredients
- Roasted Eggplant
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16 ounces
Tomato Bliss Purple & Dark Red Heirloom Tomatoes
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2 pounds
Japanese (long thin) eggplants
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5 tablespoons
butter
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5
cloves of garlic, thickly sliced
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16 ounces
Tomato Bliss Clarified Tomato Broth
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1 cup
freekah
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1/2 teaspoon
salt
- Koch-Kocha Sauce
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1/2
green bell pepper
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4 cups
cilantro leaves
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1
red chili, halved and seeded
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1
green chili halved and seeded
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1 1/2
fresh ginger, peeled and grated
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1
lime, juiced
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1/2 tablespoon
cider vinegar
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1
garlic clove
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1 teaspoon
cumin
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1 teaspoon
cardamon
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1/2 teaspoon
ajwain (carom) seed, crushed
Directions
- Roasted Eggplant
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Preheat oven to 400 degrees.
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Pierce the eggplants several times and place them in a roasting pan along with the roasted tomatoes.
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Melt butter, add the garlic cloves, gently warm, and pour melted butter and garlic over the eggplant.
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Season with salt and pepper and bake for 30 minutes.
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Meanwhile, make the freekeh.
Bring Tomato Bliss Clarified Broth and salt to a boil.
Add freekeh, reduce heat and cover, cook for 20 minutes. Remove from heat, uncover, and let sit for 5 minutes.
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Remove the eggplant and tomato mixture from the oven. Place the mixture on the freekeh and return to the oven for 15 minutes.
- Koch-Kocha Sauce
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Place all of the ingredients in a blender, or food processor, and blend until smooth.
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Serve the eggplant with yogurt, Koch- Kocha sauce, and bread.
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