Herby Bulgur and Roasted Eggplant Salad (v)
Bulgar wheat is my favourite grain to cook with - tossed in a herby dressing with garlic and lemon, it is a winner! This salad is best served warm or at room temperature.
ROASTED EGGPLANT
3 medium eggplants, sliced into 2cm thick rounds
¼ cup extra-virgin olive oil
HERBY BULGUR
1 cup bulgur wheat 1⅓ cups chicken stock
⅓ cup currants 1 cup coriander, plus extra to garnish
¾ cup basil leaves
¼ cup dill, plus extra to garnish
zest and juice one lemon
2 tablespoons extra-virgin olive oil
1 large clove garlic, crushed 1 tablespoon runny honey
½ medium red onion, thinly sliced
TO ASSEMBLE
3 tablespoons pine nuts ¼ teaspoon chilli flakes
125 grams fresh buffalo mozzarella, torn
30 grams parmesan cheese, shaved
juice ½ lemon, to serve
extra-virgin olive oil, for drizzling
EQUIPMENT: Line two medium oven trays with baking paper.
Preheat the oven to 200°C fan bake.
ROASTED EGGPLANT: Put the eggplant on the baking trays and brush both sides with oil and season with salt. Roast for 30-35 minutes, until the eggplant is deeply golden and tender.
HERBY BULGUR: Put bulgur wheat, chicken stock and currants in a medium pot (with a lid) along with ½ teaspoon sea salt. Put the pot on a high heat and bring to a simmer. Once simmering, reduce heat to low, cover the pot with a lid and cook for 12 minutes. Remove pot from heat and leave to steam, still covered, for 10 minutes. Fluff grains with a fork.
Put the rocket, coriander, basil, dill, lemon zest, lemon juice and olive oil in a mini food processor. Blitz into a smooth paste. Alternatively, use a stick blender. Toss the rocket herb paste, garlic, honey and red onion through the cooked bulgur wheat, until combined. Season to taste with salt.
TO ASSEMBLE: Heat a drizzle of olive oil in a small pot on medium heat. Add the pine nuts and cook for 2-3 minutes, tossing often, until toasted. Remove from heat and stir through the chilli flakes.
Spoon the herby bulgur onto a serving platter, then nestle in the roasted eggplant, buffalo mozzarella and shaved parmesan. Sprinkle over the chilli pine nuts and shaved parmesan. Squeeze over the lemon, drizzle with some extra-virgin olive oil and season with salt and pepper. Garnish with extra coriander and dill, if desired. Serve warm or at room temperature. SERVES 4-6 AS A SIDE