Aubergine is one of those wonderful vegetables that offers amazing versatility. Roasting and pureeing the whole aubergine gives a thick and sumptuous puree that provides a silky base to any dish. Here the aubergine accents the nutty bulgar wheat and sweet cherries perfectly, providing a refreshing and nutritious dish.
When to eat
I recommend eating this dish from June to September.
This meal is around 87% less polluting than the average UK meal.
- Eating this recipe will save around 2.58 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.30 KM in a modern car.
- 1 Medium Aubergine
- 65 g Coarse Bulgur Wheat
- 20 Cherries
- 1 Small Red Onion (Diced)
- 100 g Cucumber (Diced)
- 1 Small Bunch Mint (Finely Chopped)
- 1 Small Bunch Parsley (Finely Chopped)
- 3 Sprigs Tarragon (Finely Chopped)
- 30 g Pistachios
- 20 g Almonds
- 0.25 Teaspoon Smoked Salt
- 1 Tablespoon Tahini
- 1 Lemon (Juiced)
- Preheat the grill and prick the aubergine a few times before placing on the rack and under the grill. Grill the aubergine for approximately 10 minutes rotating every 2 minutes to cook all sides.
- While the aubergine cooks, get on with your tabbouleh by first cooking your bulgar wheat. In a saucepan, add the bulgar wheat to 230ml of boiling water. Simmer for 6-8 minutes. When the water has cooked out, cover and let sit.
- Add the cherries, onion, cucumber, and herbs to a bowl and zest in the lemon. When cool, fluff the wheat with a fork and add it to the bowl. Squeeze in the juice from half the lemon along with a good glug of olive oil and season with salt and pepper. Set aside to allow the flavours to develop.
- Next, cut the stem off the aubergine and add it (skin on) with smoked salt, tahini, garlic and remaining lemon juice to a blender and blitz until smooth. Taste and add more salt and pepper if you wish.
- To serve, spoon half of the puree onto a plate and top with the tabbouleh.