Juicy aubergine coated in crispy za'atar on a bed of fresh bulgar wheat. This is going to be your new favourite lunch, Mob.
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Serves
4
Aubergine
Cherry Tomatoes
Za’atar
Garlic
Bulgur Wheat
Red Chilli
Red Onion
Parsley
Spring Onion
Lemon
Tomato Paste
Ground Cumin
Coconut Yoghurt
Salt
Black Pepper
Olive Oil
Extra Virgin Olive Oil
Serves
4
Aubergine
Cherry Tomatoes
Za’atar
Garlic
Bulgur Wheat
Red Chilli
Red Onion
Parsley
Spring Onion
Lemon
Tomato Paste
Ground Cumin
Coconut Yoghurt
Salt
Black Pepper
Olive Oil
Extra Virgin Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Slice the aubergines in half and then score the inside in a cross-section.
Step 3.
Brush the aubergine with olive oil and sprinkle liberally with za'atar and salt. Slice the garlic in half, coat with olive oil then wrap up in foil.
Step 4.
Pop the garlic and aubergine in the oven with the cherry tomatoes and roast for 30 mins.
Step 5.
Bring 800ml of water to a boil then add in the bulgur wheat, pop on a lid and cook for 15 mins. Then turn the heat off and allow it to steam for 10 mins.
Step 6.
Finely chop the red chillies, red onion, parsley and spring onion.
Step 7.
Whisk together five tablespoons of extra virgin olive oil with the juice of a lemon, your roasted garlic, tomato paste, red chillies, spring onions, cumin, three-quarters of the parsley, salt, and pepper.
Step 8.
Toss with the cooked bulgur wheat until it's bright red and evenly coated.
Step 9.
Pour this onto your serving plate and top with the roasted aubergine and cherry tomatoes. Sprinkle with parsley and dollop on the coconut yoghurt. Enjoy!
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