Aubergine steaks with freekeh salad and buttermilk dressing

Name: Aubergine steaks with freekeh salad and buttermilk dressing
Cuisine: Middle Eastern
Ingredients: 2 garlic cloves, crushed; 100g semi-dried tomatoes in oil(reserve 3 tbsp of the oil for cooking); 2 medium aubergines, cut into 1cm slices lengthways through the stalk; 1 large fennel bulb, sliced; 2 x 250g pouches cooked freekeh (we used Merchant Gourmet, from Sainsbury’s and Waitrose); ½ tsp fennel seeds, toasted briefly in a dry pan, then lightly crushed; 5 tbsp buttermilk; Small bunch fresh dill, roughly chopped; 5 fresh mint sprigs, leaves picked and finely chopped; Juice ½ lemon