Ras el Hanout Roasted Root Veg and Aubergine
with Dill, Zhoug Bulgur and Yoghurt Tahini Dressing
- Cereals containing gluten
- Celery
- Sesame
- Milk
- May contain traces of allergens
- Celery
Our Ras el Hanout 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!
Ingredients
1
Aubergine
(May contain traces of: Celery)
1
Sweet Potato
2
Carrot
1
Ras-el-Hanout
125
Baby Plum Tomatoes
1
Red Onion
1
Garlic Clove
1
Dill
½
Lemon
120
Bulgur Wheat
(Contains: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
30
Tahini
(Contains: Sesame)
75
Low Fat Natural Yoghurt
(Contains: Milk)
50
Zhoug Style Paste
Not included in your delivery
240
Water for the Bulgur
1
Olive Oil for the Dressing
1
Sugar for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces.
Trim the carrot, then halve lengthways (no need to peel).
Chop into roughly 1cm wide, 5cm long batons. Chop the sweet potato into 2cm chunks.
Pop the aubergine, sweet potato and carrot onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the ras el hanout. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
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.
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 ingredients for amount) into the saucepan 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.
Meanwhile, pop the tahini into a small bowl. Mix in the olive oil and sugar for the dressing (see ingredients 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. TIP: Add a splash of water if it's a little thick.
Set the tahini dressing aside.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this dish surprisingly delicious, with fantastic and complementary flavours from the zhoug, dill, and spices.
- Ease of prep: Some noted it was a bit messy or time-consuming to prepare, with multiple elements to manage.
- Suggestions: Consider adding fruits like raisins or apricots for extra flavour; try crisp vegetables like sugar snap peas for more texture.
- Next-day meals: Leftovers work well served cold with salad the following day, and some found it equally delicious reheated.
Explore Similar Recipes
