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Veganuary with Leiths, Recipe 2: Chermoula Aubergine with Freekeh and Coconut Yoghurt

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Veganuary with Leiths, Recipe 2: Chermoula Aubergine with Freekeh and Coconut Yoghurt

Image from Workshop

To celebrate Veganuary, we're releasing a brand new recipe every Friday in January for you to cook at home. Head to our Instagram page to find out more about how you can be in with a chance to win a place on our popular The Essential Vegan course, and check out our other upcoming vegan and plant-based courses to kick start your cooking this year: https://www.leiths.com/category/plant-based-courses.

These Ottolenghi-inspired roasted aubergines are coated in a lightly-spiced Chermoula before being topped with a generous sprinkling of toasted almonds, olives and herbs.

Ingredients


2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes
½ tsp sweet paprika
2 tbsp finely chopped preserved lemon skin
140ml olive oil, plus extra to finish
2 medium aubergines
150g Freekeh
50g sultanas
10g fresh coriander, chopped, plus extra to finish
10g fresh mint, finely chopped or chiffonade
50g pitted green olives, halved, quartered or sliced
30g flaked almonds, toasted
3 spring onions, chopped
1 1/2 tbsp lemon juice
120g Coconut yoghurt
Salt

Instructions

  1. Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6.
  2. To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two thirds of the olive oil and ½ a teaspoon of salt.
  3. 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 60 minutes, or until the aubergines are completely soft.
  4. Bring a pan of water to the boil, add the freekeh and cook for 10-15 minutes or until tender.
  5. Drain well and place into a small mixing bowl.
  6. To toast the almonds, place the nuts onto a tray and roast for 8 minutes in the same oven as the aubergine until golden brown.
  7. Soak the sultanas in 50ml of warm water. After 10 minutes drain the sultanas and add them to the bulgur, 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.
  8. Serve the aubergines warm or at room temperature. Place one half per portion on a serving plate. Spoon bulgur on top, allowing some to fall from both sides. Spoon over some yoghurt, sprinkle with chopped coriander and finish with a drizzle of oil.

Author: Leiths Teachers

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