Middle Eastern Eggplant

Mix in a small bowl per person: half the Middle Eastern spices and 1/2 tbsp oil (double for 4p). Remove the eggplant from the pan, place it skin down on a baking tray lined with baking paper and brush with the herb oil. Also place the pepper and garlic on the baking tray. Drizzle with oil and season with salt and pepper. Roast the vegetables in the oven for 12-15 minutes. Bake the naan bread for the last 2 – 3 minutes.

Bring 175 ml of water (double for 40) to the boil in a saucepan with the veg stock. Add the bulgur. Cook, covered, for 10-12 minutes. Drain. Stir well regularly.

Remove the seeds from the chilli and finely chop. Grate the zest of the lemon with a fine grater. Then cut the lemon into wedges. Coarsely chop the flat-leaf parsley. When the eggplant is cooked, remove the pepper and garlic from the baking tray. Turn off the oven, but keep the eggplant and naan bread warm in the oven. Squeeze the garlic from the skin.

Tip: Note: the red pepper is spicy! Do you not like that or do children eat it? Then add less or serve the red pepper separately.

Add the walnut pieces, garlic, finely chopped chilli and half the bell pepper to a bowl. Add 1/2 tbsp oil, 1 tsp sugar (both double for 4p) and remaining middle eastern spice. Mix with a hand blender to a thick smooth paste. Squeeze in the juice of half the lemon (double for 4p), and season to taste with salt and pepper.