Tomato bulgur, eggplants and La Fermière Plain yogurt sauce
Prep 15 min
Cook 45 min
Serves 4 as a main, 8 as a side
INGREDIENTS
2 large eggplants cut into 1.2’’chunks
105ml olive oil
2 onions peeled and finely sliced
3 garlic cloves crushed
1 tsp ground allspice
400g cherry tomatoes
1 tbsp double-concentrated tomato paste
250g bulgur wheat
1.5 pots of La Fermière Plain yogurt
1 small preserved lemon, pips discarded, skin and flesh finely chopped
1 tbsp of mint leaves finely shredded
Salt and black pepper
This delight offers a harmonious blend of textures and tastes that will transport your taste buds straight to the Mediterranean.
INSTRUCTIONS
Heat the oven to 400F. Mix the eggplants in a large bowl with four tablespoons of olive oil, half a teaspoon of salt and a good grind of pepper. Then spread out on a large oven tray lined with greaseproof paper and roast for 35-40 minutes, stirring once halfway, until the eggplants are caramelized and soft. Take out of the oven and leave to cool.
Meanwhile, put three tablespoons of oil in a large frying pan covered with a lid and heat on a medium-high flame. Once hot, fry the onion for eight minutes, stirring a few times, until caramelized and soft. Add the garlic and allspice, fry for a minute, stirring continuously, until the garlic starts to brown. Then, add the cherry tomatoes, mashing them with a potato masher to break them up. Stir in the double-concentrated tomato paste, 13.5 of water and a teaspoon of salt. Bring to a boil, turn the heat to medium-low, cover and cook for 12 minutes. Add the bulgur, stirring it in so it’s completely coated, then turn off the heat and set aside for 20 minutes, so the bulgur can absorb all the liquid.
In a medium bowl, mix 1.5 pots of La Fermière Plain yogurt with the preserved lemon, half the mint, and an eighth of a teaspoon of salt.
Serve the bulgur with a tbsp of yogurt at the top, the eggplants alongside and a sprinkling of the remaining mint.