I stole the idea from SortedFood but did it my own way as always.
The freekeh I bought a while ago at our "WeltLaden" is an organic grain from Palestine , that is grown by small farmers from the north of the WestJordan Country. It is traded Fair and so the farmers and their families can live in a graceful way.
After the wheat is harvested green and dried, it is roasted over fire. That gives it a smokey taste.
The aubergine and the cheese are coated in ayvar and honey and baked in olive oil.
And the rest of the ayvar went into the freekeh in the pot.
125 g freekeh
350 ml veg stock
100 g ayvar
1 tbsp sriracha
3 tbsp honey
1 red onion
2 cloves of garlic
3 tbsp olive oil
200 g goat and sheep cheese
Peel and chop onion and garlic and sautee it in a bit of oil in a pot until the onions are soft (close the lid, that makes it a lot easier), add 60 g ayvar and the sriracha and stir well.
Chuck in the freekeh and coat it well, the stock comes now, reduce the heat and close the lid.
Cook for 20 - 25 minutes.
The original recipe called for Harissa and Spinach and Haloumi.