Name: Baked eggplant with tabil and burghul
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Tabil; 1 tablespoon caraway seeds; 1 tablespoon coriander seeds; 2 cloves garlic, crushed; 1/4 teaspoon dried chilli flakes; 1/2 tablespoon cumin seeds; Salad; 2 eggplants; 4.5 tablespoon olive oil; sea salt; 1 cup burghul; 1 cup boiling water; 1 tablespoon lemon juice, remove zest before squeezing; 1/2 telegraph cucumber, peeled, quartered, seeds removed, and chopped; 100 gram cherry tomatoes, halved; 1/4 teaspoon salt; 1/4 cup small kalamata olives, drained; 1 1/2 cup unsweetened greek yoghurt; 1 lemon, finely grated zest; 2 tablespoon mint, chopped; small handful basil leaves, torn

Ingredients

Tabil

1 tablespoon caraway seeds

1 tablespoon coriander seeds

2 cloves garlic, crushed

1/4 teaspoon dried chilli flakes

1/2 tablespoon cumin seeds

Salad

2 eggplants

4.5 tablespoon olive oil

sea salt

1 cup burghul

1 cup boiling water

1 tablespoon lemon juice, remove zest before squeezing

1/2 telegraph cucumber, peeled, quartered, seeds removed, and chopped

100 gram cherry tomatoes, halved

1/4 teaspoon salt

1/4 cup small kalamata olives, drained

1 1/2 cup unsweetened greek yoghurt

1 lemon, finely grated zest

2 tablespoon mint, chopped

small handful basil leaves, torn

Method

1.Put all ingredients for tabil in a spice grinder and grind to a sticky sort of paste. Alternatively, crush with a mortar and pestle.

2.Preheat oven to 180°C (fanbake). Trim then slice each eggplant lengthwise into 4-5 thick slices. Brush with olive oil and rub with tabil. Transfer to a large, shallow ovenproof tray lined with baking paper and bake for about 45 minutes, turning 2-3 times, or until golden and the flesh is creamy in texture. Sprinkle with sea salt.

3.Put burghul in a sieve and rinse under running water. Transfer to a bowl, pour on boiling water, stir, then cover with a plate and leave for 10-15 minutes, until tender. If the burghul is not tender after this time, pour on another cup of boiling water and repeat process (organic burghul often takes longer). Drain, then wrap in a clean tea towel and press gently to mop up excess water.

4.Put burghul in a bowl and add lemon juice, cucumber, tomatoes, salt and olives. Toss. Mix yoghurt, lemon zest and mint together in a small bowl. Chop eggplants. Toss burghul again, adding basil and eggplant. Spoon yoghurt on top, toss once more and serve.

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Ingredients

Method

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