Roast Aubergines with Yogurt , Harissa & Bulgar Wheat
40 min
Easy
4
Ingredients
4 aubergines
2 tbsp olive oil
1 tbsp Harissa
6 tbsp Greek yogurt
1 small garlic clove, crushed
1 tbsp chopped coriander
1 tsp sesame seeds
500g cooked Bulgar Wheat
Method
Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
Add some olive oil in a pan, then stir through the harissa . Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced oil. Scatter over the coriander and sesame seeds and serve on a bed of bulgar wheat.