Smoky aubergine and tomato bulgur bowl

Method

1. Heat the oven to 200°C (180°C fan). Cut the aubergines into 2 cm cubes, and peel and lightly crush the garlic cloves.
2. Put the aubergine and garlic on a large roasting tray with the olive oil, smoked paprika and a good pinch of salt. Toss well, spread in a single layer and roast for 20 minutes, turning halfway.
3. Add the cherry tomatoes to the tray and roast for 10 minutes more, until the aubergine is soft all the way through and the tomatoes have burst.
4. Meanwhile, put the bulgur wheat in a pan with 350 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 12 minutes, until tender, then pour off any water left.
5. Toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until golden. Roughly chop the parsley.
6. Work the juice of the lemon and the parsley through the bulgur with a fork and share it between two bowls.
7. Add the aubergine and tomatoes with a spoonful of coconut yogurt, then scatter with the pine nuts and the sumac.

Tip Aubergine soaks up oil, so resist adding more to the tray; it softens in the oven anyway. Pomegranate molasses is a good drizzle if you have it.

Photo made with AI.

From Nosha · nosha.app