Middle Eastern-inspired Aubergine
with homemade muhammara
Muhammara is a dip made with walnuts, chillis and roasted bell peppers. The wonderful thing about making your own is that you can tailor the spice level to suit however hot your household can handle!
Ingredients
1 unit(s)
Aubergine
1 unit(s)
Bell Pepper
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
2 unit(s)
Garlic
2 unit(s)
Naan
(Contains Wheat)
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
1 unit(s)
Chilli
1 unit(s)
Lemon
5 grams
Parsley
20 grams
Walnuts
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
2 sachet(s)
Vegetable Stock
(Contains Celery)
75 grams
Yoghurt
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the aubergine lengthways. Score a diamond pattern into the flesh of each half, taking care not to cut too deeply.
- Place a pan over high heat with a drizzle of oil.
- Place the aubergine skin-side down in the pan and fry for 2 mins. Lower the heat, turn the aubergine over and cook for another 5 mins.
- Halve the bell pepper lengthways. Deseed and slice into strips.
- Meanwhile, in a small bowl mix ½ tbsp oil (double for 4p) with half the Middle Eastern spice.
- Place the aubergine skin-side down on a lined baking tray and drizzle with the spiced oil.
- Place the pepper and garlic on the baking tray alongside the aubergine.
- Drizzle with oil and season with salt and pepper.
- Roast on the top shelf of the oven until tender, 15-18 mins. Once cooked, remove from the oven and cover to keep warm.
- Meanwhile, pour 240ml water (double for 4p) into a pot, stir in the stock powder and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Deseed the chilli and finely chop.
- Zest and chop the lemon into thick wedges.
- Roughly chop the parsley (stalks and all).
- Squeeze the garlic from its skin.
- Pop the naan into the oven to warm through, 2-3 mins.
- Add the walnuts, garlic, chilli (use less if you don't like spice) and half the bell pepper to a blender or food processor.
- Add ½ tbsp oil, 1 tsp sugar (double both for 4p) and remaining Middle Eastern spice.
- Puree until the consistency is that of a thick, smooth paste.
- Squeeze in the juice of half the lemon wedges.
- Season to taste with salt and pepper.
- Mix the remaining bell pepper through the bulgur, along with the parsley and lemon zest, fluffing it up as you go.
- Divide the bulgur between deep plates or bowls and top with the roasted aubergine.
- Serve the homemade muhammara and warm naan on the side.
- Garnish with remaining lemon wedges and a drizzle of yoghurt.
