CHERMOULA AUBERGINE WITH BULGHAR AND YOGURT
- 2 – 3 medium aubergines
- Stir! it up Chermoula Sauce 100g packet
Tin Coconut Milk or 400 ml hot water and 100ml Plain Yogurt
- 150g bulgar wheat
- 10gm fresh coriander, chopped plus a few extra leaves to serve
- 10gm fresh mint, chopped
- 50gm pitted green olives, chopped or halved
- 30g flaked almonds, toasted
- 3 spring onions chopped (white and green part)
- 1 1/2 Tbsp lemon juice
- 120gm Greek yogurt
Preheat the oven to 200 degrees C
Reconstitute the Chermoula Sauce as per the packet instructions. If using water and yogurt, bring the water and the sauce to a boil, stir until the sauce is reconstituted. Add the Yogurt.
Cut the aubergines lengthways keeping the stalk attached. Cut a criss-cross pattern down the length of the flesh ensuring you don’t pierce the skin and place this on a baking tray
facing up. Spread the chermoula evenly across all aubergines and roast in the oven for 40 minutes until they are soft. If you are using smaller ones, around 35 minutes will do the trick.
While the aubergines are roasting, place the bulgar in a bowl and cover with 140ml boiling water and leave to stand for about 10 minutes to soak up the liquid. Add the rest of the ingredients except the yogurt and season with salt to taste. Fluff up the grains with a fork.
Serve the aubergines on a platter with the bulgar wheat salad piled on top and the yogurt drizzled over. Sprinkle some more olive oil and scatter a few fresh coriander leaves as garnish.
Chef’s Tip: For a vegan option, omit the Yogurt.