Cherry Tabbouleh With Smokey Aubergine Puree

Serves: 2
Takes: 35 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Aubergine 1 Medium 0.405
Coarse Bulgar Wheat 65 g 0.034
Cherries 20 Cherries 0.059
Red Onion (Diced) 1 Small 0.017
Cucumer (Diced) 100 g 0.023
Mint (Finely Chopped) 1 Small Bunch 0.008
Parsley (Finely Chopped) 1 Small Bunch 0.012
Tarragon (Finely Chopped) 3 Sprigs 0.004
Pistachios 30 g 0.046
Almonds 20 g 0.031
Smoked Salt 0.25 Teaspoon 0.004
Tahini 1 Tablespoon 0.025
Lemon (Juiced) 1 Lemon 0.052

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 21.3km in a modern car.


  • 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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