1Place the stock in a pan over high heat. Add the freekah and bring it to a boil. Reduce the heat, and simmer for 10-15 minutes until the liquid has been absorbed or the freekah is soft and cooked through. Drain and spread out on a baking tray to cool.
2While the freekah is cooking, toss the sliced eggplant in a large bowl with the oil, za’atar, salt, and pepper, coating well. Place a grill plate over high heat and cook the eggplant wedges for about 8-10 minutes, turning to char on all sides, until cooked through and soft. Set aside.
3To make the dressing, whisk all the ingredients to combine.
4Combine the freekah and eggplant with the remaining ingredients in a large bowl. Place on a platter, drizzle with dressing and garnish with extra coriander leaves.
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