Ingredients

• 1 cup Organic Cracked Freekeh
• 2 medium Eggplants
• 4 Tbsp Extra Virgin Olive Oil
• 2 Tbsp chopped Parsley
• Juice of ½ medium Lemon (about 2 Tbsp)
• 1 tsp Garlic Granules
• ½ tsp Kosher Salt
• 1 cup cooked Garbanzo Beans

• ½ cup Tahini
• 5 tsp Honey
• ¼ tsp Kosher Salt
• 7 Tbsp Water

• ½ cup roasted, shelled Pistachios, roughly chopped
• 1 cup Labneh or Greek Yogurt
• 4 Tbsp Extra Virgin Olive Oil

Instructions

1. Preheat grill or barbecue to medium-high heat.
2. In a medium stock pot, cook freekeh according to package directions. Once cooked, spread grain on a sheet tray to allow any excess moisture to evaporate and stop the cooking process. Set aside to cool.
3. Slice eggplant into 1-inch thick, lengthwise steaks. Use a pastry brush to baste each side with olive oil. Liberally salt each side of the steaks, using fingers to rub salt into the flesh.
4. Grill eggplant for 4-5 minutes on each side, until grill marks appear and the steaks become tender and browned. Remove from grill and continue until all eggplant has been cooked. Set aside to cool.
5. In a large bowl, combine freekeh, parsley, lemon juice, garlic granules, salt and cooked garbanzo beans. Toss and combine well.
6. Cut eggplant into 1 x 1-inch bites and add to bowl. Fold together and set aside.
7. In a small bowl, whisk together all ingredients for honey tahini sauce. The sauce should resemble pancake batter in consistency; use water as needed. Set aside.
8. Use a spoon to generously spread ¼ cup of labneh on each of four plates. Top with 1 cup freekeh and eggplant salad and drizzle the top of each salad with 3 tablespoons honey tahini sauce. Finish each plate by drizzling 1 tablespoon extra virgin olive oil along the outside of the labneh, and sprinkle with chopped pistachios.