Freekeh Eggplant Stew

Freekeh--a whole grain cracked wheat with a nutty flavor and texture--adds fiber to this delicious eggplant stew that will delight and satisfy everyone at your table.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 260 Calories

Ingredients

• 1 teaspoon salt (Optional)
• 3 cups water
• 1 teaspoon ground black pepper
• 1 onion, diced
• 1 teaspoon ground cumin
• 1 pinch salt (Optional)
• 1 teaspoon ground turmeric
• 2 (16 ounce) cans diced tomatoes
• 1 teaspoon ground coriander
• 2 carrots, peeled and chopped
• 2 tablespoons cooking oil
• 2 eggplants, peeled and cubed
• 1 sweet potato, peeled and chopped
• 1 cup cracked freekeh
• 2 russet potatoes, peeled and chopped

Recipe Instructions

Step 1

Bring water, freekeh, and salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until water has been absorbed, 15 to 20 minutes. Set aside.

Step 2

While the freekeh is cooking, heat oil in a pot over medium heat. Stir in onion; cook until softened, 5 to 7 minutes. Add eggplant and cook, stirring frequently, about 10 minutes. Add tomatoes, russet potatoes, carrots, sweet potato, cumin, coriander, turmeric, salt, and pepper. Reduce heat to medium-low heat and simmer, covered, about 30 minutes. Add cooked freekeh and simmer for 10 minutes more.