By delicious. magazine
Aubergine steaks with freekeh salad and buttermilk dressing
A stunning vegetarian dish of griddled aubergines, nutty freekeh and a creamy buttermilk and dill dressing to top it all off.
Updated at: Tue, 25 Mar 2025 21:06:25 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
50
High
Nutrition per serving
Calories604.5 kcal (30%)
Total Fat8.7 g (12%)
Carbs112.6 g (43%)
Sugars16.3 g (18%)
Protein23.8 g (48%)
Sodium216 mg (11%)
Fiber31.3 g (112%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2garlic cloves
crushed
100gsemi-dried tomatoes in oil
reserve 3 tbsp of the oil for cooking
2aubergines
medium, cut into 1cm slices lengthways through the stalk
1fennel bulb
large, sliced
2 x 250gfreekeh
pouches cooked, we used, from Sainsbury’s and Waitrose
½ tspfennel seeds
toasted briefly in a dry pan, then lightly crushed
5 Tbspbuttermilk
fresh dill
roughly chopped
5fresh mint sprigs
leaves picked and finely chopped
0.5juice lemon
Instructions
View on delicious. magazine
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