Middle Eastern Eggplant and Wheat Berry Salad Recipe
This Middle Eastern eggplant and wheat berry salad is a quick and easy meal that is ideal for a grab and go lunch or a sit down dinner with friends. This salad is packed with flavor by using a za’atar spice blend, cilantro, parsley and cumin that pairs perfectly with the crumbled feta topping.
You know how normally you come home from vacation, ready to eat whatever is exactly opposite from the cuisine you’ve been eating for the last week or two? After two weeks in Vietnam, all I wanted was Mexican food and to not see another noodle for the next month. When we went to France for Christmas and lived off rich meaty stews, cheese and baguette, I was actually excited to eat a crappy salad at the airport because it was raw vegetables.
But after we came back from our two week trip to Turkey, I was inspired by all the bright, fresh and complex Mediterranean flavors, and immediately got to work incorporating the flavors we enjoyed into my cooking! One of the first things I made was this Middle Eastern eggplant and wheat berry salad. With roasted eggplant, nutty wheat berries, bright and fresh herbs and briny feta cheese, it transported me right back to the Mediterranean…or maybe that was the jet lag!
How to Roast Eggplant for this Middle Eastern Eggplant and Wheat Berry Salad
While I usually prefer to pan fry or sauté vegetables, I’ve found that for eggplant, the best way to cook them is to roast them in the oven. When you try to sauté them they act like a sponge and just soak up the oil and are mushy. But when you roast eggplant, it becomes tender without losing its structure.
Before you roast the eggplant for this Middle Eastern eggplant and wheat berry salad, cut the it into about 1 inch cubes but don’t remove the skin. This will help maintain the structure and add some texture after its roasted. Place the rack in the middle of your oven then preheat it to 400 degrees. While it’s preheating, toss the eggplant with olive oil and spice mixture and spread out the seasoned eggplant evenly on a baking sheet. Making sure the eggplant is spread out evenly will help the eggplant cubes cook at the same speed. Let the eggplant roast for about 25 to 30 minutes. When they are golden and tender, remove from the oven and let them sit until they are room temperature.
What is Za’atar?
My love for Middle Eastern cuisine is no secret if you’ve explored other recipes on my blog. Za’atar is a spice that I tend to use regularly! Za’atar is a Middle Eastern spice mixture of dried herbs, usually thyme, oregano and sumac. I use it almost like an all-purpose seasoning or garnish for many Middle Eastern dishes, like my baked green falafel, mujadarah, or grilled eggplant and zucchini tahini dip. It adds a bit of a smoky, herbal and nutty flavor to dishes and is great on roasted vegetables such as cauliflower. You can find it premade at the grocery store, or it’s really easy to make yourself. Here are some other recipes that use za’atar that may spark your interest for trying za’atar as a staple spice:
Grain Salads and Meal Prep
Grain salads are great to make ahead of time as a grab and go meal. This Middle Eastern eggplant and wheat berry salad in particular has the ingredients that are balanced in macronutrients and packed with yummy flavors to keep you satisfied during busy days. This eggplant and wheat berry salad provides protein, carbohydrates, yummy fats, fiber and a blend of spices that your tastebuds will love!
When I pre-make meals, I prefer using glass containers to store them in. These preserve the flavor and the food tastes better when heated up compared to when I use plastic Tupperware. Plus, it’s better for the environment! You can either make a big batch, toss everything together and eat the amount that you’d like when you’re ready, or you can go ahead and split it up into separate containers in case you are on the go for the day. Another tip for meal prepping grain salads is to hold off on adding the dressing until you are ready to eat it, this way, the salad won’t get soggy. The dressing for this recipe is the lemon juice and olive oil. You can still make the dressing ahead of time too, just place it in a separate container or bottle.
What Are Wheat Berries?
Wheat berries are a type of whole grain with thick and short grains, similar to brown rice. They taste chewy and nutty. The term “whole grain” means that nothing has been stripped and it contains the entire grain: the germ, bran, and endosperm, which all provide different nutrients! They are also a great source of iron, fiber, and manganese and provide a nutty but slightly sweet flavor. If you can’t find wheat berries to make this Middle Eastern eggplant and wheat berry salad, use farro, or you could also use brown rice.
Middle Eastern Eggplant and Wheat Berry Salad Recipe
Adapted from Green Kitchen Stories
Ingredients
1 cup wheat berries
1 large eggplant, diced into 1 inch cubes
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon cumin powder
1/4 teaspoon cumin
1 can chickpeas, drained and rinsed
1 pint halved cherry tomatoes
1/4cup chopped parsley
1/4 cup chopped cilantro
2 green onions, sliced
juice from 1 lemon
2-3 tablespoons za'atar spice blend
1/2 cup crumbled feta
Instructions
Place wheat berries in a medium pot of water and cover with a few inches of water. Add a teaspoon of salt. Bring to a boil, reduce heat and simmer for 50-60 minutes until wheat berries are cooked to al dente. Drain and let cool to room temperature.
Meanwhile, roast the eggplant. Preheat oven to 400 degrees. Toss the eggplant with 2 tablespoons olive oil, cumin and coriander and season with salt and pepper. Spread evenly on a large baking sheet and roast for 25-30 minutes until tender and golden. Remove from oven and let cool to room temperature.
Once eggplant and wheat berries and cooled, toss in a large serving bowl with chickpeas, cherry tomatoes, herbs, lemon juice, remaining 2 tablespoons of olive oil, za’atar and feta.
If you like this Middle Eastern Eggplant Salad Recipe, you might also like these other grain salad recipes:
Easy Jerk Tofu Bowl with Garlicky Collards
Dukkah Quinoa Bowl with Roasted Cauliflower and Sweet Potatoes
Banh Mi Bowl with Lemongrass Tofu Meatballs and Sriracha Aioli
