Turkish Pan-Seared Sea Bass with Charred Eggplant & Freekeh Pilaf

Ingredients

• 2 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 4 tbsp extra virgin olive oil, divided
• 3/4 cup freekeh, roasted green wheat
• 1 1/2 cups vegetable broth, low-sodium
• 2 medium Japanese eggplant, halved lengthwise
• 2 tbsp pomegranate molasses, unsweetened
• 1/4 cup fresh cilantro, chopped
• 3 tbsp pomegranate seeds, fresh
• 3 tbsp pine nuts, toasted
• 3 cloves garlic cloves, minced
• 1 whole lemon, zest and juice
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/2 tsp sumac, optional garnish
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Bring vegetable broth to a boil in a saucepan. Add freekeh and 1 tbsp olive oil, reduce heat to low, cover, and simmer for 18-20 minutes until tender and liquid is absorbed. Fluff with a fork and stir in toasted pine nuts.

2. 2

   While freekeh cooks, brush eggplant halves with 1 tbsp olive oil, season with salt and pepper. Heat a cast-iron skillet over medium-high heat and char eggplant cut-side down for 4-5 minutes until golden, then flip and cook 3-4 minutes more. Transfer to a plate.