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Aubergine steaks with freekeh salad and buttermilk dressing

Name: Aubergine steaks with freekeh salad and buttermilk dressing
Yield: Serves 4
Ingredients: 2 garlic cloves, crushed; 100g semi-dried tomatoes in oil(reserve 3 tbsp of the oil for cooking); 2 medium aubergines, cut into 1cm slices lengthways through the stalk; 1 large fennel bulb, sliced; 2 x 250g pouches cooked freekeh (we used Merchant Gourmet, from Sainsbury’s and Waitrose); ½ tsp fennel seeds, toasted briefly in a dry pan, then lightly crushed; 5 tbsp buttermilk; Small bunch fresh dill, roughly chopped; 5 fresh mint sprigs, leaves picked and finely chopped; Juice ½ lemon

Published: 5 Oct 18
Updated: 4 Mar 25

A stunning vegetarian dish of griddled aubergines, nutty freekeh and a creamy buttermilk and dill dressing to top it all off.

Easy
June 2018

Test kitchen approved

Serves 4
Hands-on time 30 min

A stunning vegetarian dish of griddled aubergines, nutty freekeh and a creamy buttermilk and dill dressing to top it all off.

Vegetarian

Nutrition: per serving

Calories: 373kcals
Fat: 14.5g (2g saturated)
Protein: 10.6g
Carbohydrates: 42.9g (8.9g sugars)
Fibre: 13.9g
Salt: 0.9g

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Ingredients

2 garlic cloves, crushed
100g semi-dried tomatoes in oil(reserve 3 tbsp of the oil for cooking)
2 medium aubergines, cut into 1cm slices lengthways through the stalk
1 large fennel bulb, sliced
2 x 250g pouches cooked freekeh (we used Merchant Gourmet, from Sainsbury’s and Waitrose)
½ tsp fennel seeds, toasted briefly in a dry pan, then lightly crushed
5 tbsp buttermilk
Small bunch fresh dill, roughly chopped
5 fresh mint sprigs, leaves picked and finely chopped
Juice ½ lemon

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Method

Heat a griddle or frying pan over a high heat. In a small bowl, mix the crushed garlic, 1 tbsp oil from the tomatoes and a little salt to make an oily paste. Brush the aubergine slices all over with the paste, then griddle for 8-10 minutes until softened and charred, turning halfway through. You’ll need to do this in batches.
Meanwhile, heat another 1 tbsp oil from the tomatoes in a separate frying pan, add the sliced fennel and cook over a medium heat for 4-5 minutes until tender. Put in a bowl and add the freekeh, semi-dried tomatoes and crushed fennel seeds.
Whisk together the buttermilk, the remaining tomato oil, half the chopped herbs, the lemon juice and seasoning in a small bowl. Add the remaining herbs to the freekeh and season.

Spoon the freekeh salad onto a serving platter or divide among 4 serving plates, top with the aubergine slices and drizzle over the buttermilk dressing. Eat straightaway.