Roasted aubergines with bulgar wheat

Aubergines are a versatile vegetable that work well as a substitute to meat. Season with this spicy chermoula paste and top with a bulgar wheat salad mixed with whatever you have going. Make this recipe vegan by swapping out the yoghurt dressing for tahini.

Roasted aubergines with bulgar wheat


  • 2 aubergines
  • 2 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp chilli flakes
  • 2 tbsp preserved lemon, peel only, finely chopped
  • 100ml olive oil

Bulgar wheat salad

  • 150g bulgar wheat
  • ½ clove garlic
  • 2 tbsp black olives, sliced
  • 3 tbsp currants
  • ½ red chilli, finely chopped
  • Handful parsley, finely chopped
  • Handful basil
  • 1 lemon, juice only
  • Olive oil
  • Salt and pepper

Yoghurt dressing

  • 180g Greek yoghurt
  • ½ clove garlic
  • ½ lemon, juice only
  • 4 tbsp olive oil
  • Salt and pepper


  1. Pre-heat the oven to 200C.
  2. Cut the aubergines lengthways and score the flesh in diamond shapes, making sure to cut all the way into the flesh without piercing the skin.
  3. Mix together the garlic, cumin, coriander, paprika, chilli, preserved lemon and olive oil.
  4. Pour the oil mixture over the aubergine flesh and bake for 40 mins until soft.
  5. Pour boiling water over the bulgar wheat in a bowl, making sure there is just enough water to cover the wheat.
  6. Fluff the wheat with a fork and add the garlic, olives, currants, chilli, herbs, lemon juice, olive oil and season with salt and pepper and set aside.
  7. In a separate bowl mix the yoghurt with the garlic, lemon juice, olive oil and season with salt and pepper and set aside.
  8. Serve the aubergines topped with plenty of bulgar wheat salad and a spoonful of yoghurt dressing.
  9. Serve warm or at room temperature.