- Serves
- 2
- Active time
- 40 minutes
- Total time
- 40 minutes
- Difficulty
- Easy
- Source
- https://travel-gourmet.com/2019/08/04/bulgur-with-tomato-aubergine-preserved-lemon-yoghurt
Ingredients
- Garlic clove (1 unit)
- Onion (1 medium)
- Aubergine (1 unit)
- Extra virgin olive oil (4 tablespoon)
- Allspice (0.5 teaspoon)
- Cherry tomatoes (200 gram)
- Tomato purée (0.5 tablespoon)
- Bulgur wheat (125 gram)
- Greek yoghurt (100 gram)
- Preserved lemon (12 gram)
- Mint leaves (5 gram)
Method
- Preheat an oven to 220°C.
- Cut the aubergine into biggish chunks. Put in a bowl and add 2 tablespoons olive oil, ½ teaspoon salt and a good grinding of black pepper. Mix with your hands.
- Lay on a baking sheet lined with parchment paper. Put in the oven for 35-40 minutes, until nicely browned, turning halfway through cooking.
- Put the sliced onion in a large frying pan (for which you have a lid) with the oil and cook for about 8 minutes on a medium heat until soft and slightly caramelising.
- Add the garlic and allspice. Mix well and cook for another minute.
- Add the cherry tomatoes. Cook for a couple of minutes and mash down a bit with a potato masher.
- Add the tomato purée, 200ml water and a little salt. Bring to the boil and then turn down to a simmer, put the lid on the pan, and leave for 12 minutes. Check the seasoning.
- Add the bulgur wheat. Stir in well then remove from the heat. Put the lid back on the pan and leave for 20 minutes off the heat for the bulgur to absorb the sauce and soften.
- While the bulgur is finishing make the yoghurt sauce. Put the yoghurt, preserved lemon and half the mint in a bowl and mix together. Taste and season with a little salt in necessary, but preserved lemon is quite salty so you may not need any more.
- When the bulgur is ready, transfer to a serving bowl. Flatten a bit and lay the roasted aubergine pieces on top. Then spoon the yoghurt sauce on top of the aubergine. Sprinkle over the remaining mint.