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.

Course Main Course, Side Dish

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword aubergine puree, easy aubergine dip, smokey aubergine dip, smokey aubergine puree, vegan aubergine dip

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings

Calories 463

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.

Nutrition