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[WATCH] Chermoula aubergines with bulgar wheat salad

North Africa and the Mediterranean collide in this flavourful stuffed aubergine recipe 

Chermoula aubergines with bulgar wheat salad

Ingredients
  • 2 large aubergines


Chermoula paste
  • 3 cloves garlic
  • 2 tbsp preserved lemons, peel only
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli flakes
  • 2 tsp sweet paprika
  • 1 tsp coarse salt
  • Olive oil


Bulgar wheat salad
  • 150g bulgar wheat, cooked
  • 50g currants
  • 50g green olives, sliced
  • Handful mint
  • Handful coriander
  • 50g almond flakes, toasted
  • 2 spring onions, chopped
  • 1 lemon, juice only
  • Salt and pepper
  • 1 tub Greek yoghurt


Method
  1. Preheat the oven to 180°C.
  2. To make the chermoula paste, mix together the dry ingredients and add enough oil to make a liquidy paste and mix well.
  3. Cut the aubergine lengthways and score the fresh in diamond shapes without cutting through the skin.
  4. Cover the scored flesh with the chermoula paste and bake in the oven for 40 mins until the aubergine is tender.
  5. Just before the aubergines are ready make the bulgar wheat salad by mixing all the ingredients together aside from the Greek yoghurt and mix well.
  6. Season the Greek yoghurt with salt and pepper and a drizzle of olive oil.
  7. Top the aubergines with bulgar wheat salad and a dollop of Greek yoghurt dressing.
  8. Serve the aubergines warm or at room temperature. 


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