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Baharat Roasted Root Veg and Aubergine

Baharat Roasted Root Veg and Aubergine

with Dill, Zhoug Bulgur and Yoghurt Tahini Dressing

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Our Baharat Roasted Root Veg and Aubergine is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieSpicy
Allergens:Cereals containing glutenCelerySesameMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Sweet Potato

2 unit(s)

Carrot

1 sachet

Baharat

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Dill

½ unit(s)

Lemon

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste

(ContainsCelery)

30 grams

Tahini Paste

(ContainsSesame)

75 grams

Low Fat Natural Yoghurt

(ContainsMilk)

1 sachet

Zhoug Style Paste

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3063 kJ
Energy (kcal)732 kcal
Fat28.0 g
of which saturates4.4 g
Carbohydrate101.2 g
of which sugars31.2 g
Protein17.8 g
Salt1.84 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Zester
Saucepan
Lid
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces. Chop the sweet potato into 2cm chunks (no need to peel).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  Pop the aubergine, sweet potato and carrot onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the baharat. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

2

When the oven is hot, roast the veg on the top shelf until golden and tender, 25-35 mins. Turn halfway through, then add the tomatoes to the tray to roast for the remaining time.
Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
  Roughly chop the dill (stalks and all). Zest and halve the lemon.

3

Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the onion and cook, stirring regularly, until softened, 4-5 mins. Add the garlic and stir-fry for 1 min more.
Pour the water for the bulgur wheat (see pantry for amount) into the pan and bring to the boil. Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

4

Meanwhile, pop the tahini into a small bowl. Mix in the sugar and olive oil for the dressing (see pantry for both amounts), then add a squeeze of lemon juice and season with salt and pepper.
Stir to combine, then mix in the yoghurt until smooth. Add a splash of water if it's a little too thick.
Set the tahini dressing aside.

5

Once the bulgur wheat is cooked, stir through the zhoug style paste, lemon zest and half the dill.
Taste and season with salt and pepper. Add a squeeze of lemon juice if you'd like.

6

Once the vegetables are cooked, stir them through the bulgur wheat, then share between your plates.
Drizzle over the tahini dressing and sprinkle over the remaining dill.
Enjoy!