Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Griddled Aubergine with Herby Tabbouleh & Tahini Dressing
Tabbouleh is a Levantine salad made with bulgar wheat and full of herbs, which makes it a perfect pick in summer when soft herbs, like parsley and mint, are at their best. You’ll team the tabbouleh with griddled slices of aubergine and a tangy tahini sauce.
Ingredients
- 1 lemon
- 1 red onion
- 125g bulgar wheat
- 1 garlic clove
- 2 tbsp tahini
- 1 ridge cucumber
- 2 vine tomatoes
- A handful of mint
- A large handful of flat leaf parsley
- 80g kalamata olives, pitted
- 1 aubergine
Prep: 20 mins | Cook: 10 mins
Method
1. Finely grate the zest from the lemon and set to one side. Cut the lemon in half and squeeze the juice from 1 half into a small bowl. Peel and thinly slice the onion, then add it to the lemon juice with a pinch of salt. Scrunch it together and set to one side to pickle.
2. Fill and boil the kettle. Tip the bulgar wheat into a large bowl, add a pinch of salt and pepper, then pour over 200ml hot water from the kettle. Cover with a plate or lid and leave to steam for 15 mins.
3. Finely chop or crush the garlic and pop it in a medium-sized bowl. Stir in the tahini and suqeeze in the juice from remaining lemon half. Add 2-4 tbsp cold water and stir well, till you have a smooth, runny sauce. Season with a little salt and pepper.
4. Peel the cucumber (the skin can be bitter). Dice it. Dice the tomatoes. Pick the mint leaves from their stem and finely chop them, along with the parsley leaves and stalks. Stir the cucumber, tomatoes, olives, and herbs into the bulgar wheat along with the lemon zest. Add ½ tbsp oil and some salt and pepper. This is your tabbouleh.
5. Slice the aubergine into ½cm-thick rounds. Heat a griddle or frying pan pan till smoking hot (no need for oil). Griddle the aubergine slices for 2-3 mins, turning once, till charred and softened. Transfer them to a plate. You will need to do this in batches.
6. Divide the tabbouleh between two shallow bowls. Top with the griddled aubergine slices. Drizzle over the tahini sauce and scatter over the pink pickled onions, then serve.
7. Get Ahead
You can make the tahini sauce ahead and store it in the fridge in a sealed tub, for up to 3 days.
You can make the tahini sauce ahead and store it in the fridge in a sealed tub, for up to 3 days.
8. Love Your Leftovers
The aubergine and tabbouleh will keep for up to 2 days in the fridge and are best eaten cold.
The aubergine and tabbouleh will keep for up to 2 days in the fridge and are best eaten cold.
-
-
-
-
-
-
-
-
-
-
(£1.16 per 100g)
Whole olives with stones -
You'll need to log in to leave a rating & comment