“This is my favourite way to eat Aubergine, literally a flavour explosion! Really simple to make, whether its for lunch or dinner”
For the Aubergine
2 Medium Aubergines
2-3 tbs Olive Oil
1 cup of Cooked Bulgar wheat (Swap for quinoa if gluten free)
1 medium Red Onion, Cut extra fine.
1/4 cup of Butternut Squash cut into very small cubes.
1 Red Pepper cut into very small cubes
1 Courgette cut into very small cubes
1 clover of garlic minced
Juice of Half a Lemon
Pinch of Salt & Pepper
1 cup of Coconut Yoghurt
1/2 cup of Cucumber cut into small cubes.
6 Fresh Mint Leaves, cut fine.
1 small clove of Garlic minced
2-3 tbs of Lemon Juice
Pinch of Salt & Pepper.
Fresh Coriander & Mint.
Toasted Flaked Almonds
Pre heat you oven to 180 degrees.
First of all prepare the Bulgar Wheat topping, pre heat a non stick frying pan over a medium heat. Add the oil, then add the onion, garlic, squash, pepper & courgette pieces. A little tip is to make sure they are all cut very small & even.
Sauté the mixture for around 4 minutes, stirring often, add the salt & pepper then remove add at to a bowl with the cooked bulgar wheat or quinoa. Add the lemon juice then set aside.
To prepare the Aubergine, simply give them quick wash and cut them in half down the middle. I then grilled them to give them that nice charred flavour but if you don’t have a griddle pan just place them straight on a lined baking tray.
Top the aubergines equally with the bulgar wheat/quinoa mixture, then drizzle over some olive oil.
Place in the oven for around 25-30 minutes or until the aubergine is soft.
Whilst the Aubergines are in the oven, Make the Tzatziki by combining all the above ingredients in a mixing bowl..Simple! This is also time for you to prepare the other toppings, toast the flaked almonds in dry frying pan & deseed the pomegranate.
Remove the Aubergines from the oven and serve with the Tzatziki, Pomegranate seeds and fresh mint, Coriander & Toasted flaked almonds.