eCook Meal
Middle-Eastern Charred Aubergine
with dried cranberries, pine nuts & Danish-style feta
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R185.70
for 4 servings · R46.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
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Danish-style Feta needs 240 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 30% of packR30.00
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Mixed Nuts
- Pomegranate Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Middle-Eastern Charred Aubergine?
The preparation time for Middle-Eastern Charred Aubergine with dried cranberries, pine nuts & Danish-style feta is between 15 and 50 minutes.
What is the total time required to make Middle-Eastern Charred Aubergine with dried cranberries, pine nuts & Danish-style feta?
The total time required to make Middle-Eastern Charred Aubergine with dried cranberries, pine nuts & Danish-style feta is between 40 and 70 minutes.
How many servings does Middle-Eastern Charred Aubergine provide?
4 servings
What are the main ingredients in Middle-Eastern Charred Aubergine?
Aubergine, Bulgur Wheat, Chickpeas, Dried Cranberries, Feta, Fresh Mint, Lemon, Mixed Nuts, NOMU Moroccan Rub, Pomegranate Dressing, Yoghurt
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?
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. 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! 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. 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.
What should be prepared from my kitchen to make Middle-Eastern Charred Aubergine?
Aubergine, Bulgur Wheat, Chickpeas, Dried Cranberries, Feta, Fresh Mint, Lemon, Mixed Nuts, NOMU Moroccan Rub, Pomegranate Dressing, Yoghurt
How many calories does Middle-Eastern Charred Aubergine have?
813 calories
How much fat content does Middle-Eastern Charred Aubergine have?
grams