Tahini Glazed Aubergine with Ruby Tabbouleh Recipe | Abel & Cole
Tahini Glazed Aubergine with Ruby Tabbouleh
Clock Image
Prep: 30 mins
Cook: 35 mins
This is a proper veggie showstopper. Oven roasted aubergines brushed with tahini and honey, served with crimson-bejewelled beetroot tabbouleh – almost too beautiful to eat. Almost.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
758 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 25g sesame seeds
  • 150g bulgar wheat
  • 1 beetroot
  • 1 lime
  • 1 pomegranate
  • 1 garlic clove
  • 40g tahini
  • 1 tbsp honey
  • 50g rocket
  • A handful of mint, leaves only
From your kitchen
  • 6 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
  • 1 tbsp cold water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Cut the aubergines in half lengthways. Cut a criss cross pattern in the flesh, taking care not to cut through to the skin. Place on a baking tray. Brush each aubergine half with 1 tsp oil and season.

  • 2.

    Slide the aubergines into the oven and roast for 30 mins till the flesh is soft. Tip the sesame seeds into a dry frying pan. Toast for 2-3 mins till golden.

  • 3.

    Tip the bulgar wheat into a bowl. Season and pour in 300ml boiling water. Cover with cling film or a saucer. Set aside to soak for 15 mins.

  • 4.

    Peel the beetroot and cut into chunks. Pop into a food processor and blitz till it forms rice-like pieces. (No processor? See our tip below.) Transfer to a bowl. Zest and juice the lime into the bowl. When the bulgar has soaked up the water, stir it into the beetroot. Add half the toasted sesame seeds.

  • 5.

    Halve the pomegranate. Hold one half of the pomegranate in the cup of your hand, cut side down, over a bowl. Whack the back of it with a wooden spoon – the seeds should fall through your fingers. Repeat with the other half. Set aside.

  • 6.

    Set the grill to its highest setting. Peel and grate the garlic. Whisk with the tahini and 1 tbsp of honey. Add 1 tbsp cold water and 2 tsp oil. Divide the mix into 4 and spread over the roasted aubergines. Place under the grill for 2-3 mins till bubbling.

  • 7.

    Roughly chop the rocket and mint leaves. Stir them through the beetroot bulgar (your ruby tabbouleh). Serve the tahini glazed aubergines with the beetroot tabbouleh, scattered with the pomegranate seeds and remaining sesame seeds.

  • Tip

    Have a grate time
    No processor? Simply grate the beetroot and fold it through your cooked bulgar wheat.

This recipe is from