Aubergine kibbeh with vegetable vinaigrette

Name: Aubergine kibbeh with vegetable vinaigrette
Yield: Serve 4
Ingredients: 2 teaspoons superfine capers; 1 garlic clove, crushed; ½ roasted green pepper, peeled and diced; fresh coriander leaves; 1 tablespoon chopped fresh coriander; 2 tablespoons sherry vinegar; 1 tablespoon chopped fresh mint; 150 ml olive oil; 1 aubergine, cut into 1 cm dice; 4 tablespoons natural yogurt; ½ roasted red pepper, peeled and diced; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; 120 g bulghur (cracked wheat), cooked; 3 tablespoons chopped fresh mint; juice of 1 lemon; 1 onion, finely chopped; salt and freshly ground black pepper; 1 beef tomato, blanched, peeled and quartered; 6 tablespoons olive oil; pinch of sugar

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Bulghur wheat has a distinctive nutty flavour, due to the inner layers of bran, which marries well with aubergine.

Ingredients

150 ml olive oil
1 aubergine, cut into 1 cm dice
1 onion, finely chopped

Starter
Vegetarian

Method

For the kibbeh, heat 100 ml olive oil in a frying pan over a moderate heat. Add the aubergine and fry until golden. Add the onion, garlic, paprika and cumin and cook for a further 5-8 minutes. Add the cooked bulghur and sauté together for 2 minutes. Season to taste and leave to cool. Add the lemon