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Freekeh, Roasted Eggplant, Tomato & Pasta Salad

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Happy Meatless Monday friends!

We’ve got lots to cover today. Tina is off and running to the altar this week and I have Faith helping me out today as my co-host. Please check out her awesome blog The Conscientious Eater too.

Meatless Monday|Linkup| Tina Muir|Confessions of a Mother Runner

I have a special treat for you today! I was given some samples of Freekeh to test out, create a recipe with and raffle off a set to you as well with a cookbook. What is Freekeh you ask? “According to legend, Freekeh originated by accident when an ancient Middle Eastern village was attacked and their young wheat fields were set ablaze. In attempts to salvage their crops, the villagers rubbed away the burnt chaff and found that the roasted kernels inside were delicious! Since that time, Freekeh (which literally means, “to rub”) became a mainstay of Middle Eastern and Mediterranean cuisine.” (source)

Freekeh foods|whole grain|

I find it to have a crunchy, nutty texture that is versatile to use in place of rice, quinoa or any grain. Freekeh has more protein than rice and less calories than quinoa & rice. It does contain wheat and is therefore, not gluten free. Don’t be afraid of cooking whole grains, they are as easy as rice to make.

Freekeh|eggplant|tomato|mozzarella|salad|Meatless Monday

I blended some of my favorite Mediterranean flavors into one amazing dish today. I’ve combined roasted eggplant, tomatoes, mozzarella, whole wheat past and Freekeh to bring you one hearty salad that meat eaters and vegetarians will love.

#LoveFreekeh Eggplant, tomato pasta salad + giveaway #MeatlessMonday

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Freekeh, Roasted Eggplant, Tomato & Pasta Salad
Recipe Type: healthy salad or side
Cuisine: Mediterranean
Author: Confessions of A Mother Runner
Prep time:
Cook time:
Total time:
Serves: 6
A Mediterranean blend of Freekeh, whole wheat pasta, eggplant, tomato and mozzarella. Great as a salad or side.
Ingredients
  • 1 package of Freekeh (prepared according to package directions) and cooled
  • 1 package of bow tie whole wheat pasta (prepare as directed) and cooled
  • 1 large eggplant (cute into bite size pieces)
  • 1 pound of grape or cherry tomatoes
  • 16 oz fresh mozzarella diced into small bites
  • lemon olive oil
  • balsamic vinegar
  • juice of lemon
  • salt, pepper, oregano, basil, cinnamon
Instructions
  1. Cook pasta and Freekeh according to directions and allow to cool
  2. pre heat oven to 350
  3. Toss eggplant with olive oil (to coat), salt, pepper, oregano, basil, cinnamon
  4. Roast for 20 min or until soft
  5. Toss tomatoes with balsamic, salt & pepper & roast for 20 min
  6. In a large mixing bowl combine:
  7. Freekeh, pasta, eggplant & tomatoes
  8. Add mozzarella
  9. Drizzle with lemon, Olive Oil and balsamic to coat and flavor
  10. Serve at room temperature or chilled

 For more info on Freekeh check here and please enter my giveaway for a sample of Freekeh and a cookbook through the rafflecopter below! Thanks and hope you #LoveFreekeh too! I was provided a sample of Freekeh to review from Sweat Pink however all opinions and recipes are my own.

Have you tried Freekeh yet? What do you think?

a Rafflecopter giveaway



About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  6. Kelli says

    I haven’t tried Freekeh yet. I learned something new today. Is the flavor neutral enough that it could go with other flavors than middle eastern/mediterranean?

  9. Sarah says

    We have been eating it for over a year as it is a local company here, just not as often as I would like because I limit gluten for tummy issues. We make sweet and savory dishes with it for breakfast, dinner, or even cookies for a power packed snack.

  10. Debbie @ Coach Debbie Runs says

    I just had freekeh for dinner last night! I got some from my Sweat Pink swag bag and I’ve been loving it. Ironically, as a vegetarian, I’ve never been a big eggplant fan. Maybe because I haven’t found the right recipe :-). This does sound really good.

  13. [email protected] says

    I have never heard of freekeh. I wouldn’t be opposed of trying it. Your pasta salad sounds yummy. You could mix anything with tomato and mozzarella and it would still be delicious.

  14. JIll @ Champagne for Everyday says

    Yum Deborah, this looks so good!! I have two eggplants waiting to be roasted tonight, so I think I’m going to make my own variation with brown rice pasta and goat cheese that I have on hand. Thanks for the MM inspo, happy Monday!!

  15. Chaitali says

    Sounds delicious! I haven’t tried this grain yet but I have to add it to my grocery list. I had heard that it had more protein than rice but I didn’t know it was less calories than quinoa. I probably would do something Mediterranean style with it too… maybe with olives or sun dried tomatoes and spinach.

  16. Marcia says

    I have tried freekeh and I find it to be a nice change of pace. Interesting that some of these are flavored.

  19. Ange @ Cowgirl Runs says

    I haven’t been able to find Freekeh in my grocery stores yet, but I’m definitely going to look when I’m in the US next weekend – everyone is raving about it.

  20. Jenn says

    I’m going to have to try this. I am a big fan of grains in most forms, and it’s always nice to be able to add a new texture or flavor to a dish.

  23. Dapinder says

    I love the nutty flavor and chewy texture of Freekeh too! Definitely becoming a staple in my grain rotation. 🙂

  25. Sam @ PancakeWarriors says

    Yay for pasta salad on meatless monday. Love this Mediterranean twist! I can’t get enough of these flavors either. Eggplant and tomatoes. Yum! I have some freekeh at home but don’t make it because of daves gluten allergy. Maybe I should make myself a dish though sounds yummy

    • Deborah Brooks says

      Eggplant and tomatoes do go so well together. Yes it’s unfortunate that it is not GF so you might have to make some just for yourself.

  26. lindsay Cotter says

    i so wish freekah was GF because it LOOKS AMAZING! But i will take your word for it. Can neve go wrong with tomatoe and roasted eggplant. YUM!

  27. Cristina @triathlonmami says

    I had never heard of Freekeh but I love nutty flavored grains my fav being coarse bulgur. I’m always looking for new ways to serve carbs to my kids so will check it out. Thank you for the recipe!

  28. Meghan says

    Looks soooo good, Deb! Mediterranean flavors are so great right now since tomatoes are in season. Ahh, I can’t believe Tina’s finally getting married this week! So exciting!

  30. Elle says

    How fun to get new ingredients to play and experiment with! I wish I had discovered this before I had to give up gluten. Looks good.

    • Deborah Brooks says

      I am really enjoying it too-it’s a nice change. I already have some other ideas in the works. Can’t wait to see your recipe too!

  37. Mary Beth Jackson says

    This looks so good!! I love how you mixed in the pasta to really “beef” it up to make it a one bowl wonder! I am so trying this with the rest of mine! I really like it!

  41. Natalie says

    I love pasta salad and this looks awesome! Pinning and will try this!
    I just received my package of Freekeh and can’t wait to cook something delicious with it!

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