- 2 aubergines
- 1 tsp harissa paste
- 1 red onion
- 250g baby plum tomatoes
- 125g bulgar wheat
- 1 lemon
- 1 tsp turmeric
- 150g 0% fat Greek style yogurt
- 50g rocket
- 35g flaked almonds
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml hot water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the aubergines lengthways. Using a small, sharp knife, make a criss-cross pattern in the aubergines’ flesh. Take care not to score all the way through to the skin. Place the aubergines on a baking tray, cut side up. Stir the harissa paste into 1 tbsp olive oil, then brush all over the cut side of the aubergines.
- 2.
Peel and thickly slice the red onion. Tumble onto the baking tray alongside the aubergines. Halve the baby plum tomatoes and add them to the tray. Season both with salt and pepper. Slide the tray into the oven and roast for 30 mins till tender and lightly charred.
- 3.
While the veg roast, tip the bulgar wheat into a heatproof bowl. Grate in the lemon zest and squeeze in the juice. Fill and boil your kettle. Pour 200ml hot water from the kettle into the bulgar wheat and swirl to mix. Pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar will absorb the water and become tender.
- 4.
When the veg have roasted for 30 mins, remove from the oven. Spoon the tomatoes into a mixing bowl, leaving the other veg on the baking tray. Sprinkle 1 tsp turmeric into the tomatoes. Using a fork, gently squash the tomatoes to form a rough paste.
- 5.
Add the yogurt to the tomatoes. Mix together. Taste and add more salt and pepper, if the sauce needs it.
- 6.
Drain any excess water off the bulgar wheat, fluff it with a fork and divide between two warm plates. Top with the rocket, roasted onions and aubergines and scatter the flaked almonds over the top. Serve straight away with the smashed tomato sauce on the side.
- Tip
Lemon Not Yellow?
You might think that a green lemon isn’t ready to leave the fruit bowl, but the difference is only skin deep. Lemons turn yellow when the nights are cool, but our Spanish crop is still enjoying the warmth of hot summer nights. So, instead of sourcing our citrus from further afield or using artificial chemicals, we thought we’d embrace this greener way of doing things. - Tip
Love Your Leftovers:
Any leftover roast aubergines, bulgar wheat and tomato sauce will keep for 1-2 days in the fridge. Transfer to tubs, seal and store. The leftovers are best eaten cold. - Tip
Adding Flavour:
You can enhance the flavour of the flaked almonds by toasting them in a clean, dry frying pan for 2-3 mins till just browned and nutty smelling. The toasted nuts will have an extra richness that will pair deliciously with the spicy aubergines and creamy tomato and yogurt sauce.