What are the main ingredients in Middle-Eastern Charred Aubergine?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Middle-Eastern Charred Aubergine?

Calories: 813, Carbs: 101 grams, Fat: grams, Protein: 33.7 grams, Sugar: 20.3 grams, Salt: 1384 grams

How do I prepare Middle-Eastern Charred Aubergine?

A MIDDLE-EASTERN MEDLEY: Plate up the fluffy bulgur wheat. Top with the roasted aubergine. Cover in the cranberry mix. Sprinkle over the remaining mint, drizzle pomegranate dressing, crispy chickpeas and dollop with the yoghurt. Side with a lemon wedge. Dig in, Chef! AMAZING AUBERGINE: Preheat the oven to 200°C. Slice the aubergines in half and cut the flesh crosshatch about 1cm deep. Lay on a baking tray, cut side up. Coat in ½ the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 30-35 minutes or until charred. FLUFFY AND FLAVOURSOME: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the remaining rub in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Add the lemon zest and seasoning. Fluff up with a fork. A TASTY TOPPING: In a bowl, combine the mixed nuts and seasoning. Crumble in the drained feta and mix until combined. When the aubergines have 5-8 minutes remaining, top the aubergines with the feta-nut mixture. Put the oven on to the grill setting or the highest temperature and roast for the remaining time. In a bowl, combine the cranberries, ½ the fresh mint, drizzle of oil and season. Set aside. CRISP UP THE CHICKPEAS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and toast for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and set aside.

What should be prepared from my kitchen to make Middle-Eastern Charred Aubergine?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Middle-Eastern Charred Aubergine

Name: Middle-Eastern Charred Aubergine
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

On a fluffy bed of bulgar wheat lies the smoky oven-charred aubergine, coated in rich Moroccan rub. Dressed with a toasted nut and feta mix, then drizzled with a pomegranate dressing and jewels of dried cranberries. Finished with fresh mint and a dollop of creamy joghurt, you’ll want more of this mouth-watering Middle-Eastern dish.

Middle-Eastern Charred Aubergine

with dried cranberries, pine nuts & Danish-style feta

Hands on Time: 15 - 50 minutes

Overall Time: 40 - 70 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Bulgur Wheat
Chickpeas
Danish-style Feta
Dried Cranberries
Fresh Mint
Lemon
Lemons
Low Fat Plain Yoghurt
Mixed Nuts
NOMU Moroccan Rub
Pomegranate Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Middle-Eastern Charred Aubergine

Serves 1

AMAZING AUBERGINE
Preheat the oven to 200°C. Slice the aubergine in half and cut the flesh crosshatch about 1cm deep. Lay on a baking tray, cut side up. Coat in ½ the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 30-35 minutes or until charred.
FLUFFY AND FLAVOURSOME
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the remaining rub in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Add the lemon zest and seasoning. Fluff up with a fork.
A TASTY TOPPING
In a bowl, combine the mixed nuts and seasoning. Crumble in the drained feta and mix until combined. When the aubergine has 5-8 minutes remaining, top the aubergine with the feta-nut mixture. Put the oven on to the grill setting or the highest temperature and roast for the remaining time. In a bowl, combine the cranberries, ½ the fresh mint, drizzle of oil and season. Set aside.
CRISP UP THE CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and toast for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and set aside.
A MIDDLE-EASTERN MEDLEY
Plate up the fluffy bulgur wheat. Top with the roasted aubergine. Cover in the cranberry mix. Sprinkle over the remaining mint, drizzle pomegranate dressing, crispy chickpeas and dollop with the yoghurt. Side with a lemon wedge. Dig in, Chef!

Aubergine - 250g
NOMU Moroccan Rub - 15ml
Bulgur Wheat - 75ml
Lemon - 1
Mixed Nuts - 20g
Danish-style Feta - 60g
Dried Cranberries - 10g
Fresh Mint - 4g
Chickpeas - 60g
Pomegranate Dressing - 15ml
Low Fat Plain Yoghurt - 50ml

Download the Recipe

Serves 2

AMAZING AUBERGINE
Preheat the oven to 200°C. Slice the aubergines in half and cut the flesh crosshatch about 1cm deep. Lay on a baking tray, cut side up. Coat in ½ the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 30-35 minutes or until charred.
FLUFFY AND FLAVOURSOME
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the remaining rub in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Add the lemon zest and seasoning. Fluff up with a fork.
A TASTY TOPPING
In a bowl, combine the mixed nuts and seasoning. Crumble in the drained feta and mix until combined. When the aubergines have 5-8 minutes remaining, top the aubergines with the feta-nut mixture. Put the oven on to the grill setting or the highest temperature and roast for the remaining time. In a bowl, combine the cranberries, ½ the fresh mint, drizzle of oil and season. Set aside.
CRISP UP THE CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and toast for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and set aside.
A MIDDLE-EASTERN MEDLEY
Plate up the fluffy bulgur wheat. Top with the roasted aubergine. Cover in the cranberry mix. Sprinkle over the remaining mint, drizzle pomegranate dressing, crispy chickpeas and dollop with the yoghurt. Side with a lemon wedge. Dig in, Chef!

Aubergine - 500g
NOMU Moroccan Rub - 30ml
Bulgur Wheat - 150ml
Lemon - 1
Mixed Nuts - 40g
Danish-style Feta - 120g
Dried Cranberries - 20g
Fresh Mint - 8g
Chickpeas - 120g
Pomegranate Dressing - 30ml
Low Fat Plain Yoghurt - 100ml

Download the Recipe

Serves 3

AMAZING AUBERGINE
Preheat the oven to 200°C. Slice the aubergines in half and cut the flesh crosshatch about 1cm deep. Lay on a baking tray, cut side up. Coat in ½ the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 35-40 minutes or until charred.
FLUFFY AND FLAVOURSOME
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the remaining rub in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Add the lemon zest and seasoning. Fluff up with a fork.
A TASTY TOPPING
In a bowl, combine the mixed nuts and seasoning. Crumble in the drained feta and mix until combined. When the aubergines have 5-8 minutes remaining, top the aubergines with the feta-nut mixture. Put the oven on to the grill setting or the highest temperature and roast for the remaining time. In a bowl, combine the cranberries, ½ the fresh mint, drizzle of oil and season. Set aside.
CRISP UP THE CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and toast for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and set aside.
A MIDDLE-EASTERN MEDLEY
Plate up the fluffy bulgur wheat. Top with the roasted aubergine. Cover in the cranberry mix. Sprinkle over the remaining mint, drizzle pomegranate dressing, crispy chickpeas and dollop with the yoghurt. Side with a lemon wedge. Dig in, Chef!

Aubergine - 750g
NOMU Moroccan Rub - 45ml
Bulgur Wheat - 225ml
Lemons - 2
Mixed Nuts - 60g
Danish-style Feta - 180g
Dried Cranberries - 30g
Fresh Mint - 12g
Chickpeas - 180g
Pomegranate Dressing - 45ml
Low Fat Plain Yoghurt - 150ml

Download the Recipe

Serves 4

AMAZING AUBERGINE
Preheat the oven to 200°C. Slice the aubergines in half and cut the flesh crosshatch about 1cm deep. Lay on a baking tray, cut side up. Coat in ½ the rub, seasoning, and a drizzle of oil. Roast in the hot oven for 35-40 minutes or until charred.
FLUFFY AND FLAVOURSOME
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the remaining rub in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Add the lemon zest and seasoning. Fluff up with a fork.
A TASTY TOPPING
In a bowl, combine the mixed nuts and seasoning. Crumble in the drained feta and mix until combined. When the aubergines have 5-8 minutes remaining, top the aubergines with the feta-nut mixture. Put the oven on to the grill setting or the highest temperature and roast for the remaining time. In a bowl, combine the cranberries, ½ the fresh mint, drizzle of oil and season. Set aside.
CRISP UP THE CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and toast for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season and set aside.
A MIDDLE-EASTERN MEDLEY
Plate up the fluffy bulgur wheat. Top with the roasted aubergine. Cover in the cranberry mix. Sprinkle over the remaining mint, drizzle pomegranate dressing, crispy chickpeas and dollop with the yoghurt. Side with a lemon wedge. Dig in, Chef!