Chermoula Aubergine (v)
with Bulgur Wheat and a Pomegranate Salsa
A zesty blend of spices, garlic, and herbs, chermoula is a Moroccan spice traditionally used to season fish and meat. But this recipe proves that chermoula also works brilliantly in vegetarian dishes, complementing the sweetness of the honey marinade and the freshness of the cucumber and pomegranate salsa. Regardless of the weather outside, this recipe is guaranteed to take you to the warm, sunny climes of Northern Africa.
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.
1 unit(s)
Aubergine
1 unit(s)
Yellow Pepper
3 tbsp
Honey
2 tsp
Chermoula Spice Mix
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
100 grams
Bulgur Wheat
(ContainsCereals containing Gluten)½ unit(s)
Vegetable Stock Pot
(ContainsCelery, Sulphites)½ unit(s)
Cucumber
1 bunch(es)
Mint
1 pack(s)
Pomegranate Seeds
1 tsp
Sumac
1 unit(s)
Garlic Clove
Not included in your delivery
1 tbsp
Olive Oil
200 milliliter(s)
Water
2 tbsp
Olive Oil for the Salsa
Preheat your oven to 200°C. Cut the aubergine in half lengthways, then slice each half into three long strips (three strips per person). Halve, then remove the core from the pepper and slice into thin strips. Put twothirds of the honey in a mixing bowl with the chermoula (add less if you don't love heat!) a good pinch of salt and a grind of pepper. Add the olive oil (see ingredients for amount) and mix together with a fork.
Add the aubergine strips to the bowl along with the pepper. Mix together until they are coated with the lovely mixture. Drizzle a little oil onto a baking tray and lay on the aubergine and pepper strips in a single layer. Roast on the top shelf of your oven until soft and golden, 25 mins.
Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot and cook until soft, 3-4 mins. Add the garlic, cook for 1 minute more, then add the bulgur wheat, water (see ingredients for amount) and stock pot. Bring to the boil and stir to dissolve the stock pot. Once boiling, place a lid on the pan and remove from the heat. The bulgur will cook and absorb the stock while you get everything else done.
Halve the cucumber lengthways, remove the seeds with a spoon and discard. Cut into 1cm wide strips, then chop into 1cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the cucumber into another mixing bowl. Add the pomegranate seeds, mint, sumac, remaining honey and the olive oil (see ingredients for amount). Add some black pepper and mix.
When the bulgur wheat has soaked up the stock, fluff it up with a fork and add the parsley and half the salsa. Stir well, taste and add salt and pepper if you feel it needs it. Serve the bulgur wheat in bowls with the aubergine and pepper strips laid on top. Finish with a big spoonful of the remaining salsa. Enjoy!