Freekeh Salad with Roasted Eggplant and Sumac Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty freekeh salad combining smoky roasted eggplant and a tangy sumac vinaigrette, perfect for a nutritious Middle Eastern vegetarian dish. This middle eastern-inspired vegetarian ready in about 45 minutes pairs green freekeh, water, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup green freekeh
• 2 1/2 cups water
• 1 medium (about 1 lb), diced into 1-inch cubes eggplant
• 4 tbsp, divided olive oil
• 1 tsp, divided salt
• 2 tsp ground sumac
• 3 tbsp lemon juice
• 1 clove, minced garlic clove
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh parsley
• 1 small, finely chopped red onion
• 1/3 cup for garnish (optional) pomegranate seeds

Instructions

1. Step 1: Rinse 1 cup green freekeh under cold water. In a medium pot, bring 2 1/2 cups water to a boil, add freekeh and 1/2 tsp salt, reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess water and fluff with a fork.
2. Step 2: Preheat oven to 425°F. Toss 1 medium diced eggplant with 2 tbsp olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet and roast for 25 minutes, stirring halfway, until edges are golden and eggplant is tender.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 2 tsp ground sumac, 1 minced garlic clove, and a pinch of salt until well combined.
4. Step 4: In a large mixing bowl, combine cooked freekeh, roasted eggplant, 1 small finely chopped red onion, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh parsley. Pour the sumac dressing over and toss gently to coat.
5. Step 5: Transfer to a serving bowl and sprinkle with 1/3 cup pomegranate seeds for a burst of sweetness and color, if using. Serve warm or at room temperature.