Bulgur with tomato, aubergine and lemon yoghurt

Name: Bulgur with tomato, aubergine and lemon yoghurt
Yield: Serves four as a main or eight as a side
Ingredients: 400 g cherry tomatoes; 1 tbsp tomato paste; 250 g bulgur wheat; 1 small preserved lemon, pips discarded, skin and flesh finely chopped (25 g); 105 ml olive oil; 2 onions, finely sliced (320 g); 2 aubergines, cut into 3cm chunks (500g); 200 g Greek-style yoghurt; 3 garlic cloves, crushed; salt and black pepper; 10 g mint leaves, finely shredded; 1 tsp ground allspice

Preparation info

Serves
four
as a main

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

You can make just the bulgur and tomato, if you like (without the aubergine and preserved lemon yoghurt) and serve it as a side. With the aubergine and yoghurt, though, it makes a satisfying vegetarian main. You can make all the elements up to a day ahead, just keep separate in the fridge, warm through and assemble before serving.

Ingredients

2 aubergines, cut into 3cm chunks (500g)
105 ml olive oil
2 onions, finely sliced

Main course
Side dish
Vegetarian

Method

Preheat the oven to 200°C fan.
Place the aubergines in a large bowl with 4 tablespoons of oil, ½