Roast Aubergine and Chickpea Maghmour with Lemon Bulghur and Pomegranate

Fri, 12 August 2022

INGREDIENTS

For the Maghmour

For the bulghur

METHOD

Preheat oven to 200 degrees Celsius and line a large baking tray with parchment paper.
Tip the aubergines into a large bowl and drench them liberally in olive oil.

Massage the oil into the aubergines along with some salt.
Spread them out evenly on the parchment lined tray and pop the tray into the oven to roast. They will take about 20 minutes.

For the Maghmour, pour a little oil into a medium saucepan and set it over a high heat, when it comes to a shimmer tip in the onions and the garlic stir frequently to caramelise.
Add the cinnamon quill and bay leaves along with the cumin, chili and about 200ml water. Leave it partially covered over a high medium heat to reduce and cook until the onions are softened.
Prepare the bulgur; add the measured bulghur wheat to a bowl along with the salt, zest and oil. Massage the oil into the bulgur.
Take the kettle off the boil and measure out the water. Add this to the bulgur,
stir well and cover firmly. Leave this aside for about 20 minutes until the Maghmour is ready.

When the onions have softened add the tomato and the chickpeas along with the water from the tin. If it is too thick You may need to add a little extra water to loosen the mixture.
Cook the mixture out for a couple of minutes.
Add in the remaining ingredients. The aubergines should be cooked now, add these too and season the sauce to taste.
For the garnish whisk the mayo and yogurt together, spoon some bulgur into a serving bowl top with the Maghmour, some yogurt, pomegranate and toasted flaked almonds.