FOR THE EGGPLANT

Preheat the oven to 180°C
Rinse the eggplants and halve them lengthways.
Using a sharp knife, score the flat, cut side of the eggplant, making a diamond pattern.
Prepare a baking tray with parchment baking paper and place the eggplants, flat side facing up.
Add about 2 tablespoons of olive oil to a small bowl and brush the oil over the spongey surface of the eggplants, coating it thoroughly.
Pop the tray into the oven and roast for 20 minutes - set a timer.
Prepare the harissa sauce by combining the harissa paste, coconut aminos and olive oil and mixing it thoroughly.
*Start preparing the Stirfry Veg Freekeh (see below)
After 20min, remove the tray from the oven and brush or spoon the harissa sauce onto the eggplants, coating them evenly. Make a bit more sauce if you need it.
Put them back in the oven to roast for 20 minutes - set a timer.
After 20min, check on the eggplants. You can leave them in for a bit longer if you want some more caramelisation.

*FOR THE STIR-FRY VEG FREEKEH

Prepare and cook the freekeh as per the packet instructions.
In a separate pan, drizzle a bit of olive oil and add the onion. Simmer till the onion start to go translucent.
Add the chilli and garlic.
Add the zucchini and red peppers and stir-fry the veg, allowing for caramelisation as it cooks.
Add the balsamic vinegar. Once it's cooked, take it off the heat.
Add the cooked freekeh to the stir-fry vegetables, spooning it in until you're happy with the grain to veg ratio. Mix thoroughly.
Add the chopped kale and mix thoroughly. You can turn the stove back on if you need a bit of heat to steam the kale.
Squeeze over some lime juice and add a pinch of salt. Do a taste test to check if it needs anything.
Once the eggplants and stir-fry are ready, serve it up and garnish with some fresh coriander, lime and a sprinkle of dukkah.

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