Ohh Freekeh! You have a very special place in my heart.
OK! I love grains but I have to admit freekeh is something different to me. It is because it has its unique smoky taste and it is because it fits nicely where ever I put. Can be a salad, can be a stew, it is also fantastically amazing when you baked it with vegetables and cheese. In case you have not heard of Freekeh , it as smoked young barley. So basically is has been harvested earlier and set on fire gently ,that’s how it get the amazing smoky taste. Lets get back to calming effect Freekeh Risotto. Who believes this is a diet food with no butter, no cream :O (for vegan you may easily remove the cheese too) and for extra smokiness lovely creamy eggplant. To give it a little crunch baked eggplant too. Pure yummm. Lets eat. Wait! We better cook first 😛
All you need is couple easy to find ingredients, your passion for cooking and patience before you had a bite.
Vegan Freekeh Risotto with Smoked Eggplant Cream, Basil
For Eggplant Cream
- 350 gr Eggplant
- 60 ml Almond milk or choice of yours
- 1/8 tsp Nutmeg
- Salt & Pepper
- 125 gr Freekeh washed
- 60 gr Red Onion fine chopped
- 5 gr Garlic fine chopped
- 10 ml Olive oil
- 20 gr Sundried tomato julienne garnish
- 50 gr Eggplant 1cm cubes garnish
- 10 gr Parmesan grated optional
- 10 gr Salt & Pepper
For Smoky Eggplant Puree
So you have 2 options on this. You may burn the eggplant on the stove which gives you an amazing smoky taste and super smooth puree or you can cut your eggplant into 2 and put it on your steamer for about 15, 20 min (depending on the size of the eggplant). Make sure you rub your eggplant with salt if you choose steaming so you can keep the white silky color and texture.
Once it is cooked peel the skin off.
Chop roughly and bland it together with almond milk, nutmeg, salt & pepper.
Wash your freekeh with tap water and strain.
Sauté onion and garlic until tender about 5 min. stirring frequently.
Add washed freekeh and add hot vegetable stock same level with freekeh and keep stirring.
Keep adding the stock as you go until freekeh is 90 cooked.
Then add your eggplant cream and parmesan cheese (if you prefer) keep stirring until cooked.
Add salt & pepper to cubed eggplant and fry or bake for about 10 min at 200° C or until soft.
For serving ;spoon the risotto on your plate, garnish with eggplant, basil leaves and sundried tomatoes.
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see 🙂