Aubergine Pilaf with Tahini Sauce Recipe

Ingredients

2 aubergines
1 onion
4 garlic cloves
A handful of flat leaf parsley
2 tsp smoked paprika
1 tsp ground turmeric
400g tin of chickpeas
350g bulgar wheat
1 vegetable stock cube
1 lemon
2 tbsp tahini

Prep: 15 mins | Cook: 35 mins

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Method

1. Trim the top off the aubergines, then dice them into 2cm-thick chunks. Warm 3 tbsp olive oil in large casserole dish over a medium heat. Add the aubergines with a pinch of salt and pepper. Fry for 10-12 mins, turning occasionally, till the aubergines are golden brown.

2. While the aubergines brown, peel and finely shop the onion. Peel and crush or grate the garlic cloves. Finely slice the parsley stalks and roughly slice the leaves – keep them separate.

3. When the aubergines have browned, scoop them out of the casserole and set aside on a plate. Add another 1 tbsp olive oil to the dish. Add the onion and season with salt and pepper. Fry, stirring, for 5 mins till glossy. Stir in the garlic, parsley stalks, smoked paprika and turmeric. Stir and fry for 1 min till fragrant.

4. Meanwhile, fill and boil your kettle. Drain the chickpeas and rinse them. Return the aubergines to the pan. Tip in the chickpeas and 350g bulgar wheat. Stir in the vegetable stock powder and pour in 700ml hot water. Stir well to mix.

5. Bring the pan to a boil, then reduce the heat to a gentle simmer. Pop on a lid and gently cook for15 mins till the bulgar wheat has absorbed most of the water. Remove the pan from the heat. Keep the lid on and set aside for 10 mins. This will finish cooking the bulgar.

6. Meanwhile, make the tahini dressing. Finely grate the zest from the lemon and slice it in half. Squeeze half of the juice into a small bowl and scoop in half of the zest. Add the tahini and 2 tbsp cold water. Season with salt and pepper and lightly whisk till loose and creamy. Taste and add more salt and pepper, if needed. If it's too thick, add an extra spoonful of water.

7. When the bulgar wheat is tender, use a fork to fluff it up. Squeeze in the remaining lemon juice and spinkle in the zest. Divide bewteen 4 warm plates. Drizzle over the tahini dressing and scatter over the parsley leaves to serve.