Grilled Eggplant Salad with Freekeh and Yogurt Dressing

Ingredients

The salad

• 1 cup dry Freekeh
• 2 ½ cups water
• 1 large eggplant, sliced into ¼ inch slices
• ¼ cup mint, chopped
• ¼ cup dill, chopped
• ¼ cup Italian parsley, chopped
• 3 pieces scallions, sliced
• 1 tablespoon lemon zest
• 4 tablespoons olive oil
• 3-4 tablespoons lemon juice
• ½ teaspoon salt, more to taste
• ½ teaspoon pepper
• 1 teaspoon sumac (optional)
• ½ teaspoon aleppo chili flakes (optional)

Yogurt Sauce

• 1 cup plain thick Greek yogurt (or sub vegan yogurt)
• 1 tablespoon lemon juice
• 2 tablespoons fresh chopped dill (or mint, or parsley)
• 1-2 cloves garlic, finely minced
• ½ teaspoon sumac (optional)
• ¼ teaspoon salt, or to taste

Instructions

Nutrition Facts (estimated)