Dukkah-Crusted Aubergine Steaks with Herbed Freekeh and Labneh

Ingredients

• 2 large aubergines
• 280 g freekeh
• 60 g dukkah
• 200 g labneh
• 20 g fresh mint
• 20 g flat-leaf parsley
• 1 lemon
• 4 tbsp olive oil
• 1 tbsp honey

Method

1. 1

   Cook the freekeh in boiling salted water for 20 minutes until tender. Drain and toss with chopped mint, parsley, lemon juice and 1 tbsp olive oil.

2. 2

   Slice each aubergine lengthways into 2cm-thick steaks. Brush both sides with olive oil, season well, and press dukkah onto both faces.

3. 3

   Heat a griddle pan over a high heat and cook the aubergine steaks for 4–5 minutes each side until cooked through and nicely marked.

4. 4

   Whisk the honey into the labneh with a pinch of salt and a squeeze of lemon.

5. 5

   Spoon the herbed freekeh into four bowls. Lay an aubergine steak over the top, add a generous dollop of honey labneh and scatter over any remaining dukkah.