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Chermoula Aubergine (v)

Chermoula Aubergine (v)

with Bulgur Wheat and a Pomegranate Salsa

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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.

Tags:Under 750 calories
Allergens:GlutenCelerySulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 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)

Yellow Pepper

3 tbsp

Honey

2 tsp

Chermoula Spice

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

100 grams

Bulgur Wheat

(ContainsGluten)

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat12.0 g
of which saturates2.0 g
Carbohydrate93 g
of which sugars35.0 g
Dietary Fiber0 g
Protein15 g
Cholesterol0 mg
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Tray
Garlic Press
Knife
Large Pot
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

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.

6

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!