Recipes
Spiced aubergine with a herby bulgur salad
Season :All
Servings :2
Diet :Vegan, (gluten free if you swap the bulgur for quinoa)
Time :60 minutes
Difficulty :Medium
This recipe is super fresh, tasty and easy to make. I really like to cook with aubergine as the main ingredient because it has a meaty texture and is perfect if you want to eat (more) vegetarian/vegan meals.
INGREDIENTS
- 2 aubergines
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1/2 a tsp. of chilli flakes
- 2 cloves of garlic, crushed
- 1 tsp. of salt
- Cracked pepper
- 2 tbsp. of olive oil
Yoghurt and mint sauce
- 250 ml. (vegan) yoghurt
- Juice of half a lemon
- Handful of chopped mint
- Pinch of salt and pepper
Bulgur salad
- 150 gr. bulgur
- 100 gr. pomegranate seeds
- Bunch of parsley
- Bunch of coriander (or dill)
- Juice of half a lemon
- 2 spring onions
PREPARATION
- Preheat the oven to 180C.
- Cook the bulgur according to the package with a pinch of salt and let it come to room temperature.
- Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin.
- Mix the rest of the ingredients (to prepare the aubergine) together in a small bowl and divide over the aubergines. Rub the mixture into the scored aubergine flesh.
- Place the aubergines on a baking tray, cover with tin foil and bake for 10 minutes. Remove the foil and bake for another 20/30 minutes.
- Prepare the yoghurt sauce by mixing all ingredients together.
- Finely chop the parsley and coriander, finely slice the spring onions and add to the cooled bulgur together with the pomegranate seeds, juice of half a lemon, a pinch of sea salt and cracked black pepper.
- Serve the aubergines warm, topped with the bulgur salad and the yoghurt and mint sauce.
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