Za’atar Aubergine and Bulgur Wheat

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Step 1.

Preheat the oven to 180°C.

Step 2.

Slice the aubergines in half and then score the inside in a cross-section.

Step 3.

Brush the aubergine with olive oil and sprinkle liberally with za'atar and salt. Slice the garlic in half, coat with olive oil then wrap up in foil.

Step 4.

Pop the garlic and aubergine in the oven with the cherry tomatoes and roast for 30 mins.

Step 5.

Bring 800ml of water to a boil then add in the bulgur wheat, pop on a lid and cook for 15 mins. Then turn the heat off and allow it to steam for 10 mins.

Step 6.

Finely chop the red chillies, red onion, parsley and spring onion.

Step 7.

Whisk together five tablespoons of extra virgin olive oil with the juice of a lemon, your roasted garlic, tomato paste, red chillies, spring onions, cumin, three-quarters of the parsley, salt, and pepper.

Step 8.

Toss with the cooked bulgur wheat until it's bright red and evenly coated.

Step 9.

Pour this onto your serving plate and top with the roasted aubergine and cherry tomatoes. Sprinkle with parsley and dollop on the coconut yoghurt. Enjoy!

2 Aubergines
500g Cherry Tomatoes
3 Tbsp Za'atar
1 Bulb of Garlic
200g Bulgur Wheat
2 Red Chillies
½ Red Onion
Small Handful of Parsley
4 Spring Onions
1 Lemon
1 Tbsp Tomato Paste
1 Tsp Ground Cumin
100g Coconut Yoghurt
Salt
Pepper
Olive Oil
Extra Virgin Olive Oil