Burnt Aubergine with Tabbouleh, Whipped Vegan Cheese and Harissa
Looking for a delicious vegan dish? Look no further than this Burnt Aubergine with Tabbouleh, Whipped Vegan Cheese and Harissa. It is served with a lovely tomato chutney.
Ingredients
Roasted Aubergine
- 4 baby aubergines, halved
- 50ml olive oil
- Maldon sea salt, to season
Dressed Bulgar Wheat
- 125g bulgar wheat
- 1 small bunch of dill, chopped
- 1⁄2 bunch of mint, chopped
- 50ml extra virgin olive oil
- 1 lemon, juiced
- 1 tsp Dijon mustard
- Salt and pepper
Tomato Chutney
- 10 cherry tomatoes, ripe and chopped
- ½ red onion, diced
- 1 garlic clove, chopped finely
- 50g maple syrup
- 1 cooking apple, cut into a dice skin on
- Salt, to season
- Generous pinch of cayenne pepper
- 4 pinches of grated nutmeg
- 1 cinnamon stick
- 1 tsp ginger
To serve
- 50g vegan cream cheese
- 20g rose harissa
- ¼ cucumber, diced
- 2 spring onions, sliced
- 2 tsp smoked Maldon sea salt
- Toasted pine nuts
- Herb oil
Method
- Drizzle oil on the halved aubergine, sprinkle with sea salt, then pop into a hot wood oven to cook until charred
- Wash the bulgar wheat well until the water runs clear. Pop into a saucepan with a lid, bring to a simmer for 10 mins, then turn off and allow to finish cooking with lid on for another 15 mins. Fluff the wheat and allow to cool.
- For the bulgar wheat dressing, add the extra virgin olive oil, lemon juice and Dijon mustard to a bowl, mix well and season. Combine the dressing with the wheat and herbs.
- To make the tomato chutney, combine all the chutney ingredients in a hot pan and cook for 5 mins.
- To serve, spoon over the cheese onto a plate and top with the dressed bulgar wheat, chutney, herb oil, more olive oil, cucumber, spring onions, dill, harissa, sea salt and toasted pine nuts.
Ingredients
Roasted Aubergine
- 4 baby aubergines, halved
- 50ml olive oil
- Maldon sea salt, to season
Dressed Bulgar Wheat
- 125g bulgar wheat
- 1 small bunch of dill, chopped
- 1⁄2 bunch of mint, chopped
- 50ml extra virgin olive oil
- 1 lemon, juiced
- 1 tsp Dijon mustard
- Salt and pepper
Tomato Chutney
- 10 cherry tomatoes, ripe and chopped
- ½ red onion, diced
- 1 garlic clove, chopped finely
- 50g maple syrup
- 1 cooking apple, cut into a dice skin on
- Salt, to season
- Generous pinch of cayenne pepper
- 4 pinches of grated nutmeg
- 1 cinnamon stick
- 1 tsp ginger
To serve
- 50g vegan cream cheese
- 20g rose harissa
- ¼ cucumber, diced
- 2 spring onions, sliced
- 2 tsp smoked Maldon sea salt
- Toasted pine nuts
- Herb oil
Method
- Drizzle oil on the halved aubergine, sprinkle with sea salt, then pop into a hot wood oven to cook until charred
- Wash the bulgar wheat well until the water runs clear. Pop into a saucepan with a lid, bring to a simmer for 10 mins, then turn off and allow to finish cooking with lid on for another 15 mins. Fluff the wheat and allow to cool.
- For the bulgar wheat dressing, add the extra virgin olive oil, lemon juice and Dijon mustard to a bowl, mix well and season. Combine the dressing with the wheat and herbs.
- To make the tomato chutney, combine all the chutney ingredients in a hot pan and cook for 5 mins.
- To serve, spoon over the cheese onto a plate and top with the dressed bulgar wheat, chutney, herb oil, more olive oil, cucumber, spring onions, dill, harissa, sea salt and toasted pine nuts.
