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Chermoula Aubergine with Cucumber Pomegranate Salsa

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Vegetarian
  • Cuisine: Middle Eastern

Description

These easy, bright and light Middle-Eastern grain bowl is the perfect veggie dinner for #MeatFreeMonday! The Chermoula paste really soaks into the aubergine so the soft flesh takes on its bold, punchy flavour.


Scale

Ingredients

For the Chermoula Aubergine Bowls

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Runny Honey
  • 2 tbsp Chermoula Paste
  • Freshly Ground Sea Salt & Black Pepper
  • 1 Large Aubergine
  • 2 Yellow or Orange Peppers, sliced
  • 120g (4.5 oz) Bulgar Wheat

For the Cucumber Pomegranate Salsa

  • 1 Cucumber, peeled and diced
  • Seeds of 1/2 Pomegranate
  • Small Handful Fresh Mint, roughly chopped
  • Small Handful Flat Leaf Parsley, roughly chopped
  • 1 tsp Extra Virgin Olive Oil
  • 1 tsp Runny Honey
  • 1 tsp White Balsamic Vinegar
  • 1/2 tsp Sumac
  • Freshly Ground Sea Salt & Black Pepper

Instructions

  1. Pre-heat the oven to 200 degrees (390 fahrenheit). Line a baking tray with foil, and combine the extra virgin olive oil, runny honey, Chermoula paste, and a generous amount of salt and pepper in the bottom of a large bowl.
  2. Split the aubergine down the middle, then cut each half into three long strips. Core, de-seed and slice the peppers, and toss all the veggies in the Chermoula mixture until everything is well coated. Spread the vegetables out on the baking tray and roast in the oven for 25 minutes until the peppers have started to caramelise and the aubergine has gone soft and slightly golden.
  3. Meanwhile, cook the bulgar wheat in a pan of salted, boiling water for 15 minutes until tender.
  4. To make the salsa, combine all the ingredients in a small bowl with a generous amount of salt and pepper.
  5. Drain the bulgar wheat and divide between two bowls. Divide the vegetables and the salsa between the two bowls, and serve.