Grilled Eggplant With Freekeh Pilaf

• 5 teaspoons extra-virgin olive oil, divided
• 1 cup chopped onion
• 2/3 cup cracked freekeh or bulgur
• 1/2 teaspoon kosher salt, divided
• 3/8 teaspoon crushed red pepper
• 1/4 teaspoon ground cinnamon
• 1 garlic clove, minced
• 2 cups unsalted vegetable stock
• 1/2 teaspoon grated lemon rind
• 4 (1/2-pound) Japanese eggplants
• Cooking spray
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pomegranate molasses or balsamic glaze
• 1 ounce crumbled feta cheese (about 1/4 cup)
• 2 tablespoons chopped fresh mint

1. Heat a medium saucepan over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion; cook 6 minutes or until beginning to brown, stirring occasionally. Add freekeh, 1/4 teaspoon salt, red pepper, cinnamon, and garlic; cook 1 minute, stirring constantly. Add stock; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until freekeh is slightly al dente. Remove from heat; let stand 5 minutes. Stir in rind.
2. Preheat grill to medium-high heat. Cut each eggplant in half lengthwise. Lightly coat eggplant with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from grill. Arrange eggplant on a platter; top with freekeh mixture. Drizzle evenly with pomegranate molasses and remaining 1 tablespoon olive oil. Sprinkle evenly with feta and mint.
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extravirgin olive oil, onion, cracked freekeh, kosher salt, red pepper, ground cinnamon, garlic, lemon rind, eggplants, cooking spray, freshly ground black pepper, pomegranate molasses, feta cheese, fresh mint

Taken from www.myrecipes.com/recipe/grilled-eggplant-freekeh-pilaf (may not work)