- 2 aubergines
- 2 red onions
- 2 garlic cloves
- 1 tbsp turmeric
- A pinch or two of harissa
- 330ml cherry tomato passata
- 50g baby leaf spinach
- 200g feta
- 150g bulgar wheat
- A handful of flat leaf parsley
- 1 lemon
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 450ml boiling water
- 1.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines and slice lengthways into 1cm-thick strips. Arrange the slices on 2 baking trays. Sprinkle with a pinch of salt and pepper and drizzle with 1 tbsp olive oil. Slide into the oven and roast for 15-20 mins, till soft and golden.
- 2.
Meanwhile, peel the red onions and thinly slice them. Peel the garlic cloves and crush or finely chop them.
- 3.
Pour 1 tbsp oil into a pan and warm over a medium heat. Slide the chopped red onions and garlic into the pan. Add 1 tbsp turmeric and a pinch or 2 of harissa powder (harissa is hot, so use as much or little as preferred). Sprinkle in a little salt and pepper. Fry for 4-5 mins, stirring occasionally, till softened.
- 4.
Pour the passata into the pan along with 150ml boiling water. Bring to the boil, then simmer for 10 mins. Tip in the spinach and stir till wilted.
- 5.
Reduce the oven temperature to 200°C/Fan 180°C/Gas 6. Arrange a quarter of the cooked aubergine slices in an ovenproof dish. Spoon over a quarter of the spiced passata, then crumble over a quarter of the feta cheese. Repeat the layering till all aubergine, sauce and feta have been used. Slide the dish into the oven and bake for 20 mins, till bubbling.
- 6.
Tip the bulgar wheat into a heatproof bowl or pan and stir in a little salt. Pour in 300ml boiling water. Cover the bowl with a large plate and set aside for 15 mins to soak.
- 7.
Finely chop the parsley. Grate the lemon zest. When the bulgar wheat is ready, use a fork to fluff it up. Fold the chopped parsley and lemon zest through the bulgar wheat, and squeeze in the lemon juice.
- 8.
Scoop the aubergine and feta bake onto plates, and serve with the bulgar wheat on the side.