Bulgur with Aubergine & Feta
with mushrooms, ras el hanout & herbed yoghurt sauce
Ras el hanout is een klassiek Marokkaans kruidenmengsel. De naam betekent letterlijk 'hoofd van de winkel' - een mix van de beste kruiden van de marktkoopman!
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
Onion
125 g
Mushrooms
⅓ sachet(s)
Ras el hanout
75 g
Bulgur
(Contains Wheat May be present Soy)
25 g
Feta
(Contains Milk)
5 g
Fresh chives, dill & flat leaf parsley
½ piece
Eggplant
50 g
Organic full-fat yogurt
(Contains Milk)
¼ piece
Lemon
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock in a pot or saucepan and boil the bulgur for 10 - 15 minutes, covered. Add a splash of water if needed. Use a fork to stir in the ras el hanout and fluff through the bulgur, then set aside. Dice the eggplant into 1 - 2cm chunks. Halve the mushrooms or cut any larger ones into quarters.
Heat a drizzle of olive oil in a wok or deep frying pan over high heat. Fry the mushrooms and eggplant for 4 - 5 minutes until golden-brown. Meanwhile, chop the onion and zest the lemon. Juice a quarter of the lemon per person into a small bowl. Turn the heat to medium-high and stir in the onion. Fry for a further 4 - 5 minutes, then deglaze with the lemon juice and season to taste with salt and pepper.
Finely chop the fresh herbs and transfer half to a small bowl. Add the yogurt and mix well to combine. Season to taste with salt and pepper.
Serve the bulgur on deep plates and top with the vegetables. Drizzle with the yogurt sauce and crumble over the feta. Garnish with the lemon zest and the rest of the fresh herbs.