Cherry Tabbouleh With Smokey Aubergine Puree

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.

Recipe

Serves 2
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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.

Ingredients

  • 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)

Instructions

  • 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.
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