Charred Aubergine With Romesco, Bulgar Wheat Pilaf, Tahini Sauce & Herby Caper Gremolata

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large roasting tray, and a saucepan.

STEP 2

Slice the aubergine into rounds, about 1cm thick. We recommend roasting the aubergine for better flavour, but it does take longer. If you want the meal ready within 15 minutes, simply fry the aubergine with a healthy drizzle of olive oil in a medium-hot frying pan for 5-7 minutes on each side until golden and tender.

Otherwise, if you're happy to wait 30 mins, lay the aubergine rounds on a baking tray, brush with olive oil on both sides, and season with salt and pepper. Roast for 15 mins, then flip the aubergines and roast for another 10-15 mins until softened and golden. Alternatively, if you have an air fryer, you could air fry them for 15 minutes, flipping halfway. You could also turn the chickpeas into crispy chickpeas by draining, patting dry and then roasting or air frying the chickpeas in oil, salt and pepper for the same amount of time as the aubergine (optional, but recommended!).

STEP 3

Place the bulgur wheat in a saucepan and cover with cold water. Bring to a boil and then turn down to a simmer and cook until tender but al dente, around 6-8 minutes. If you haven't roasted the chickpeas, simply drain and add these to the bulgur wheat pan for the final one minute of cooking time. Stir 2 tbsp of the herby caper gremolata through the bulgur wheat and season well with salt and pepper. This is your bulgur and chickpea pilaf.

STEP 4

To serve, spread half of the romesco sauce (cold) onto the bottom of each plate, top with the bulgur pilaf, then with the aubergine and finish with the tahini drizzle and remaining herby caper gremolata. If you made crispy chickpeas, scatter these over at the end. Enjoy!