Middle Eastern Eggplant
with homemade muhammara
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
Not included in your delivery
Preheat the oven to 200 degrees. Cut the eggplant in half lengthwise. Make cross cuts in the flesh, but leave the skin intact. Heat 1/2 tbsp oil (double for 4p) per person in a frying pan over high heat. Place the eggplant on the skin in the pan and fry for 2 minutes. Lower the heat, turn the eggplant over and cook for another 5 minutes. Halve the red pepper lengthwise, remove the seeds and cut into strips.
Tip: Eggplant is a versatile vegetable. Did you know that it is full of iron and vitamin C?
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.
Mix the remaining bell pepper with the bulgur, along with the flat-leaf parsley and the lemon zest. Divide the bulgur over deep plates or bowls and place 1/2 eggplant per person on top. Serve the muhammara and yoghurt on the side. Garnish with the remaining lemon wedges and the naan bread.