Tahini-Glazed Baby Eggplants

with Green and Yellow Wax Bean & Lemon-Freekeh

2 Servings

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From the Test Kitchen

Freekeh (pronounced freak-ah) is an ancient wheat that’s harvested early, when it’s still green. The grains are sun-dried then fire-roasted, polished, and cracked. Freekeh gets its name from the Arabic word farīk, which means “rubbed” or “polished.” The unique, toasted flavor of this grain has made it a popular choice in modern kitchens.

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Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

3 cloves Garlic
1 bunch Cilantro
1 bunch Mint
1 bunch Tarragon
1 Lemon
1 Yellow Onion
4 oz Green Beans
4 oz Yellow Wax Beans
½ lb Baby Eggplants
¾ cup Cracked Freekeh
¼ cup Tahini
1 Tbsp Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Pick the cilantro, tarragon and mint off the stems; discard the stems. Roughly chop the cilantro and tarragon, leaving the mint leaves whole. Remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and small dice the onion. Trim off and discard the ends of the beans; cut the beans into 2-inch pieces. Trim off and discard the tops of the eggplants; halve the eggplants lengthwise.

2 Cook & dress the freekeh:

Once the water is boiling, add the cracked freekeh and cook 18 to 20 minutes, or until tender and cooked through. Drain thoroughly and return to the pot. Stir in the juice of 3 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Set aside as you continue cooking.

3 Cook the eggplants:

While the freekeh cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants, cut side down first, and season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Transfer the cooked eggplants to a plate and set aside. Wipe out the pan.

4 Cook the vegetables:

In the same pan used to cook the eggplants, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic and season with salt. Cook, stirring frequently, 2 to 4 minutes, or until softened. Add the beans and cooked eggplants and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the beans are bright and slightly softened.

5 Finish the vegetables:

In a small bowl, combine the tahini, honey, lemon zest, the juice of the remaining lemon wedge and ½ cup of water. Stir the tahini-honey mixture into the vegetables in the pan. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Stir in the tarragon and cilantro and remove from heat; season with salt and pepper to taste.