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
4 people as a main and 6 people as a side dish
Tomato Bliss Purple & Dark Red Heirloom Tomatoes
Japanese (long thin) eggplants
cloves of garlic, thickly sliced
Tomato Bliss Clarified Tomato Broth
green bell pepper
red chili, halved and seeded
green chili halved and seeded
fresh ginger, peeled and grated
ajwain (carom) seed, crushed
In This Recipe
Preheat oven to 400 degrees.
Pierce the eggplants several times and place them in a roasting pan along with the roasted tomatoes.
Melt butter, add the garlic cloves, gently warm, and pour melted butter and garlic over the eggplant.
Season with salt and pepper and bake for 30 minutes.
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.
Remove the eggplant and tomato mixture from the oven. Place the mixture on the freekeh and return to the oven for 15 minutes.
Place all of the ingredients in a blender, or food processor, and blend until smooth.
Serve the eggplant with yogurt, Koch- Kocha sauce, and bread.