Duke Street mobile menu

Chermoula Aubergine with Labneh & Bulgar Wheat

  • 4 Labneh (We love using Natural)
  • 2 tsp ground coriander
  • 150g fine bulgar wheat
  • 2 tsp ground cumin
  • 2 aubergines
  • 1 tsp paprika
  • 140ml rapeseed oil,
  • extra to finish
  • 1 tsp chilli flakes
  • 10g fresh mint, chopped
  • 50g green olives, halved
  • 3 spring onions, chopped
  • 2 tbsp preserved lemon skin, finely sliced 10g fresh coriander, chopped
  • + extra to finish
  • 2 garlic cloves, peeled + crushed
  • 1½ tbsp lemon juice
  1. Preheat oven to 180˚C/350˚F
  2. CHERMOULA: Mix together the garlic, cumin, ground coriander, chili flakes, paprika, preserved lemon,⅔ of the oil and ½ teaspoon of salt
  3. AUBERGINES: Cut aubergines in half, lengthways.
  4. Score the flesh of each half with crisscross lines – careful not to pierce the skin
  5. Spoon the chermoula onto each half, spread evenly. Place in oven for 40 minutes – or until aubergines are very soft
  6. Place the bulgar wheat in a large bowl and cover with 140ml boiling water, let sit for 15 minutes – fluff with fork
  7. Combine the remaining oil, herbs, olives, spring onions, lemon juice and a pinch of salt – add to bulgar
  8. Serve half an aubergine per plate, spoon on the warm bulgar mix
  9. Place Labneh on top, sprinkle with fresh coriander and pomegranate – finish with a drizzle of oil