"Aubergine Eli" - A recipe in celebration of a suit!!!
In celebration of our WORLDman Palm D'Or Suit in a beautiful Aubergine cloth we have asked our National Retail Sales Manager, Elisavet George or "Aubergine Eli" as she's known, to tell us her favourite Aubergine recipe - yum!!!
"AUBERGINE ELI"Chermoula aubergine with bulgar & yoghurt
Serves 4 - if you can practice family hold back...
2 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 tsp sweet paprika
2 tsp finely chopped preserved lemon skin
140 ml olive oil, plus extra to finish
2 medium aubergines
150 g fine bulgar
50 g sultanas
plenty of fresh coriander chopped, plus extra to garnish
fresh mint chopped
50 g pitted green olives, halved
30 g toasted chopped almonds
3 spring onions
1 1/2 lemon juice
120 g greek yogurt
salt
Preheat the oven to 200C
To make the chermoula, mix together in a small bowel the garlic, cumin, coriander, chilli, paprika, preserved lemon, two thirds of the olive oil and 1/2 tsp salt.
Cut the aubergines in half lengthways . Score the flesh of each half with deep, diagonal criss-cross scores, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet cut side up. Put in the oven and roast for 40 minutes, or until the aubergines are completely soft.
Meanwhile, place the bulgar in a large bowl and cover with 140 ml boiling water.
Soak the sultanas in 50 ml of warm water, After 10 minutes drain the sultanas and add them to the bulgar, along with the remaining oil. Add the herbs, olives, almonds, spring onion, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
Serve the aubergines warm or a room temperature. Place one half per portion on a serving plate. Spoon bulgar on top, allowing some to fall from both sides. Spoon over some yoghurt, sprinkle with chopped coriander and finish with a good drizzle of olive oil.
mmmmm, delicious - like this suit!!!
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