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Middle Eastern-inspired Aubergine

Middle Eastern-inspired Aubergine

with homemade muhammara
4.0(24)
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Calories
: 
636 kcal
Protein
: 
23.6g protein
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Mustard
  • Wheat
  • Walnuts
  • Celery
  • Milk
  • Soya
  • Peanut
  • Nuts
  • Sesame
  • May contain traces of allergens
  • Cereals containing gluten
Serving amount

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)

Flatbread

(Contains: Wheat)

120 grams

Bulgur Wheat

(Contains: Soya, Peanut, Nuts, Sesame, May contain traces of allergens, Wheat)

1 unit(s)

Chilli

1 unit(s)

Lemon

5 grams

Parsley

20 grams

Walnuts

(Contains: Peanut, Sesame, Cereals containing gluten, May contain traces of allergens, Walnuts)

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

Energy (kJ)2659 kJ
Energy (kcal)636 kcal
Fat12.3 g
of which saturates2.2 g
Carbohydrate114.2 g
of which sugars16 g
Protein23.6 g
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Immersion blender
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

PDF
Fry the Aubergine
1
  • 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.
Roast the Aubergine
2
  • 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.
Make the Bulgur
3
  • 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.

Prep the Veg
4
  • 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 flatbread into the oven to warm through, 2-3 mins.
Make the Muhammara
5
  • 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.
Garnish and Serve
6
  • 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 flatbread on the side.
  • Garnish with remaining lemon wedges and a drizzle of yoghurt.
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