- 2 aubergines
- 1 lemon
- 2 tsp ras el hanut
- 1 red onion
- 150g bulgar wheat
- 1 garlic clove
- 165g labneh
- A handful of mint, leaves only
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas6. Trim the green tops from the aubergines. Cut the aubergines in half lengthways. Cut each half into 4 wedges. Place in a bowl.
Zest the lemon in to a separate bowl. Cut the lemon in half and squeeze the juice from one half in with the zest. Set aside. Cut the remaining lemon half into a few thin slices. Add to the bowl with the aubergines.
Pour 2 tbsp olive oil over the aubergines. Sprinkle in 1 tsp ras el hanut and plenty of salt and pepper. Toss together with your hands to coat.
Lay the aubergine wedges and lemon slices on a baking tray lined with baking paper. Roast for 30 mins till the aubergine is soften and charred on the edges. Turn once, halfway through cooking.
While the aubergines roast, peel and thinly slice the onion. Pop in a bowl. Cover with boiling water and a pinch of salt. Set aside to soak. This will mellow the onions.
Tip the bulgar wheat into a pan. Peel and grate the garlic and add that too. Pour over enough water to cover by 1cm. Place on a gentle heat and cook for 8-10 mins till the water has been absorbed and the grains are tender. Take off the heat. Fluff the grains and stir in the lemon juice and zest. Season with a pinch of salt and pepper.
Drain the onions and pat them dry with kitchen paper.
Divide the labneh between two plates or 1 large platter. Spread out a little. Top with the roast aubergines, roast lemon and onion. Tear over the mint leaves. Dust over a little more ras el hanut. Serve with the lemony garlic bulgar wheat on the side.