Oven baked beans, tomatoes, bacon and eggplant with freekeh as simple dinner


Good morning!

How are you today? I made a fresh smoothie (it was so good I might have to share the recipe…), went to the gym, took a shower, called my mom, did the laundry and now I’m ready to start blogging again! I kind of have to distract myself: this afternoon I will share the facebook page of this website with my friends so I’m rather nervous. By the way: I set my posts to upload at a certain time, so I’m already writing this post a day ahead 🙂

Today I share with you a rather simple dinner dish. I wasn’t sure if it was good enough to share, but as I was eating the leftovers for lunch I decided that I should not throw the recipe away. The oven baked vegetables are enough to eat by themselves, but I decided to add some freekeh to make it more of a meal. You can swap this out for couscous, rice or pasta.

The original recipe (in Dutch) is from Chickslovefood and can be found on this website. Of course, I added my own personal touches to it so feel free to do the same!

Oven baked vegetables with Freekeh

Tips & tricks

In the original recipe they add almonds but I forgot those. I’ll recommend you to slice the eggplant very thin: in my version it was still a bit undercooked. Don’t add too much salt as the bacon is already very salty! I personally don’t really like cumin so I only used 1 teaspoon, but feel free to add as much as you like.

What you need for 2 persons:

  • A mixture of beans, 370g (I used a mixture of brown, white and kidney beans from Hak)
  • Eggplant, 1 piece
  • Cherry tomatoes, 250g
  • Bacon pieces, 125g
  • Freekeh, 2 small cups
  • Dried apricot, 8 pieces
  • Olive oil
  • Cumin
  • Smoked paprika powder
  • Salt and pepper

What you need to do:

  • Start by draining the beans, and drying them with some kitchen paper. Preheat the oven to 200 degrees.
  • Cut the eggplant in half and thinly slice it in pieces. Carefully drizzle oil over the pieces, and add some salt, pepper and cumin. Be careful: eggplant will absorb oil like a sponge!
  • Use an oven tray and mix the eggplant with the beans and the bacon pieces. Season with smoked paprika powder: I like to use quite a lot but see what tastes right for you.
  • Wash the cherry tomatoes and add them on top of the mixture. Place this in the oven for half an hour.
  • Meanwhile, get some hot water in a bowl and start soaking the dried apricots. When there’s 20 minutes left for the oven mixture start boiling water and prepare the freekeh as shown on the package. (15 minutes of boiling)
  • Cut the dried apricots into small pieces. If you want to add the almonds: this is the point where you roast them in a dry pan.
  • When everything is done, you can serve. Place some of the freekeh on a plate with the dried apricots, and top this with the mixture of beans. Enjoy!


To be honest, I didn’t expect much from this recipe but it turned out pretty okay. The bacon pieces give it a nice saltiness, while the roasted tomatoes add a sweet touch. It’s very easy to cook, too: nothing can go wrong.

I hope you enjoyed this recipe, I will be back tomorrow with more!


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2 thoughts on “Oven baked beans, tomatoes, bacon and eggplant with freekeh as simple dinner

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    1. Thank you, I really appreciate the comment! It would be great if you would suggest it to your friends, that is much appreciated.

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