Tomato and Aubergine Bulgur with dairy-free Lemon Yogurt

If you are a fan of Ottolenghi’s recipes this recipe will be a winner.

This Ottolenghi inspired Tomato & Aubergine Bulgur with a dairy free lemon yoghurt is packed with flavour and certainly won’t disappoint!

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INGREDIENTS

2 large aubergines, cut into bite-size chunks

½ tsp + 2x a pinch salt

¼ tsp black pepper

1 large red onion, finely sliced

4 garlic cloves, crushed

1 tsp ground cumin

400 ml water

salt and pepper to taste

250g bulgur wheat

For the yogurt:

200g dairy-free greek-style yogurt

2 tbsp fresh mint leaves

Preheat your oven to 220C (425F).
Place the aubergine chunks into an ovenproof dish and drizzle with 2 tbsp olive oil. Sprinkle with ¼ tsp salt and pepper and transfer to the oven for 30-35 minutes, stirring halfway
through until caramelized and soft. Set aside to cool.
In a large non-stick pan, heat 2 tbsp of olive oil and place the onion slices inside the pan. Sprinkle with salt and fry the onion slices for 8-10 minutes, stirring regularly, until soft and caramelized. Stir in the crushed garlic and cumin, and add the tin of chopped tomatoes after a minute.
Stir in the tomato puree, balsamic glaze and 400ml water, then bring to a boil and allow to simmer with the lid on for 12 minutes. Season to taste with salt and pepper, then add the uncooked bulgur wheat to the pan.
Remove from the heat and set aside for 20 minutes.
In the meantime, place the preserved lemon, dairy-free yogurt, half the mint and a pinch of salt to a food processor and process for 1-2 minutes until well combined.
To serve, plate the bulgur, drizzle with the lemon yogurt and garnish with the remaining mint leaves. Enjoy!