Middle-Eastern Spiced Eggplant with Bulgur
with homemade muhammara & naan bread
This dish is full of vegetables! Obviously, there's the eggplant on your plate, but the spicy muhammara is also full of veggies and contributes significantly to your daily vegetable intake.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
1 piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
½ piece
Garlic
½ piece
Naan bread
(Contains Milk, Gluten, Wheat)
75 g
Bulgur
(Contains Wheat May be present Soy)
0.15 piece
Red chili pepper
¼ piece
Lemon
2.5 g
Fresh flat leaf parsley
(May be present Celery)
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
⅓ sachet(s)
Ground cumin
40 g
Yazzara
(Contains Milk)
Not included in your delivery
1 teaspoon
Brown sugar
2 tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Halve the eggplant lengthways and score the flesh in a criss-cross pattern, but don't go deep enough to pierce through the skin. Heat a drizzle of olive oil in a frying pan over high heat. Lay the eggplant skin-side down in the pan and fry for 2 minutes. Reduce the heat, turn the eggplant over and fry for another 5 minutes. Halve the Romano pepper lengthways, deseed and cut into strips.
In a small bowl, combine a drizzle of olive oil with 1 tsp Middle Eastern-style spices per person. Transfer the eggplant to a parchment-lined baking sheet, skin-side down, then top with the oil. Place the Romano pepper and garlic on the same baking sheet, drizzle with olive oil and season with salt and pepper. Roast the vegetables for 12 - 15 minutes, adding the naan during the last 2 - 3 minutes of cooking time.
Prepare the stock in a pot or saucepan. Cook the bulgur for 10 - 12 minutes, covered, until done. Stir regularly, then drain when finished and set aside.
Deseed the red chili pepper* and finely chop an eighth of it for each person. Wash the lemon, then zest it and cut into wedges. Roughly chop the parsley. When the eggplant is done, take the Romano pepper and garlic off the baking sheet. Turn off the oven but leave the eggplant and naan inside to keep warm. Squeeze the garlic out of its skin.
*Take care, this ingredient is spicy! Use as preferred.
Transfer half of the Romano pepper to a tall container, along with the walnuts, garlic, red chili pepper, cumin and brown sugar. Add the rest of the Middle Eastern-style spices and drizzle with olive oil. Process into a uniformly thick paste using an immersion blender. Squeeze in 1 lemon wedge per person and season to taste with salt and pepper, then process again.
Stir the parsely and the rest of the Romano pepper into the bulgur, along with 1 tsp lemon zest per person. Serve the bulgur in deep plates or bowls and top with the eggplant. Serve the muhammara and yazzara on the side. Garnish with the rest of lemon wedges and serve with the naan.