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This takes vegetarian to the next level. I’ve slow-roasted eggplants smothered in a delicious Moroccan paste, then served them with bulgur wheat bursting with fresh herbs, juicy pomegranate seeds and topped off with Greek yoghurt and dukkah. It’s spectacular.
2 large eggplants, halved lengthways
2 large garlic cloves, minced
4 tablespoons olive oil
1 tablespoon Moroccan seasoning (find it in your supermarket spice aisle)
salt and pepper
½ cup bulgur wheat
1/3 cup finely chopped spring onions
½ cup finely chopped coriander
½ cup finely chopped Italian flat-leaf parsley
1 tablespoon olive oil
1 tablespoon lemon juice
4 tablespoons pomegranate seeds
salt and pepper
4 tablespoons Greek yoghurt
4 teaspoons dukkah
Preheat your oven to 180℃ bake. Line a large baking tray with non-stick baking paper.
Eggplants: Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin.
In a bowl, mix the minced garlic, olive oil, Moroccan seasoning and a pinch of salt and pepper. Spread this mixture evenly over each eggplant half. Place the eggplant halves on the baking paper, paste side up. Roast in the oven for 45-50 minutes, or until the eggplants are completely soft.
Bulgur Wheat: Cook the bulgur wheat according to the packet instructions, drain and set aside to cool.
Once cooled, place in a large bowl with the spring onions, coriander, parsley, olive oil and lemon juice and mix to combine. Add the pomegranate seeds, season with salt and pepper, mix again and set aside.
To serve: Place an eggplant half on each plate, divide the bulgur wheat between each plate, then top with a dollop of Greek yoghurt, a teaspoon of dukkah and dive in.