Grilled Eggplant Salad with Freekeh and Yogurt Dressing Recipe
Grilled Eggplant Salad with Freekeh, a smoked, ancient Middle Eastern grain, tossed with fresh herbs and served over a tangy yogurt dressing. Vegan adaptable!
How to Make the Best Grilled Eggplant Salad with Freekeh and Yogurt Dressing
This Grilled Eggplant Salad with Freekeh is a stunning celebration of Middle Eastern flavors that’s as nutritious as it is delicious. Freekeh, an ancient grain with a distinctive smoky flavor, pairs beautifully with charred eggplant and a medley of fresh herbs like mint, dill, and parsley. The tangy yogurt dressing ties everything together, creating a dish that’s both satisfying and refreshing.
What makes this salad truly special is the layered presentation—a bed of creamy, garlicky yogurt topped with the warm, herb-flecked grain salad. Each bite offers a wonderful contrast of textures and temperatures. The grilled eggplant adds a subtle smokiness that complements the naturally smoky notes of the freekeh, while the fresh herbs and lemon keep everything bright and vibrant.
This recipe is perfect for meal prep, picnics, or as a impressive side dish for your next gathering. It’s naturally vegetarian and can easily be made vegan by swapping in plant-based yogurt. Make it ahead and let the flavors meld together—this salad tastes even better the next day.
Grilled Eggplant Salad with Freekeh and Yogurt Dressing
Grilled Eggplant Salad with Freekeh, a smoked, ancient Middle Eastern grain, tossed with fresh herbs and served over a tangy yogurt dressing. Vegan adaptable!
Ingredients
Freekeh and Salad
Dressing
Yogurt Sauce
Instructions
Prepare the Freekeh and Eggplant
- Preheat grill to medium high.
- Place freekeh and water in a medium pot, bring to a boil, cover, then turn heat to low and simmer 15-20 minutes, until water is absorbed and freekeh is tender.
- Slice the eggplant and brush or spray with olive oil. Season with salt. Grill both sides, 3-4 minutes until grill marks appear, then wrap in foil to allow them to steam and cook through. Cut the eggplant into bite-sized pieces.
Assemble the Salad
- Place the cooked freekeh, eggplant, chopped herbs, lemon zest, scallions, olive oil, lemon juice, salt, pepper and spices in a bowl. Toss to combine. Taste and adjust salt and lemon. You want it to taste slightly tart—the smoky flavor will come through as it sits.
- Place the yogurt sauce ingredients in a small bowl and whisk. If making the vegan version, you may need to add more lemon.
Serve
- To serve, lather the yogurt dressing on a platter, and pile the salad over top. Garnish with torn mint leaves.
- To pack up for lunch, spread a little yogurt sauce on the bottom of the container, spoon salad over top (or keep it separate).
Notes
- Salad will keep 3-4 days in the fridge, with yogurt dressing on the side.
- For a vegan version, substitute the Greek yogurt with your favorite vegan yogurt alternative.
- Freekeh is an ancient Middle Eastern grain with a smoky, nutty flavor. Look for it in the grain aisle or at specialty stores.
