Appetizer

Crispy Freekeh Cakes with Charred Eggplant Purée & Pomegranate Molasses Oil

Name: Crispy Freekeh Cakes with Charred Eggplant Purée & Pomegranate Molasses Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 0.5 cup freekeh (roasted green wheat), cooked and cooled; 0.5 cup crumbled labneh or Greek yogurt cheese; 0.25 cup fresh mint, finely chopped; 0.25 cup fresh parsley, finely chopped; 1 small egg, beaten; salt and pepper to taste; 2 tbsp olive oil for cooking; 1 medium eggplant (about 250 g), halved lengthwise; 0.5 tbsp extra-virgin olive oil; 1 garlic clove, minced; 1 tbsp lemon juice; 0.25 tsp cumin; 3 tbsp pomegranate molasses; 2 tbsp extra-virgin olive oil; 0.25 tsp red chilli flakes

Nutty freekeh—roasted green wheat—is bound with cheese and herbs, formed into crispy pan-fried cakes that shatter under the tooth. Served alongside a silky charred eggplant purée and drizzled with pomegranate molasses infused with chilli oil. An unexpected, craveable starter with real texture.

570calper serving 17gprotein 51gcarbs 35gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this