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Sunday, 26 January 2014

SPICY AUBERGINE with bulgar wheat

This OTTOLENGHI recipe was absolutely lovely.
The aubergine was marinated with a classic CHERMOULA - a bold mix of spices - and topped with nutty and fragrant bulgar wheat. I can't find the words to express how incredibly tasty this was. The perfect vegetarian option - you'll find more delicious looking vegetarian recipes here.
If you're looking for weight loss, this dish works well. Did you know aubergines are extremely low in calories - just 25 calories per 100g - what a bonus. You could eat the whole aubergine!

The recipe was from the book Jerusalem although I made a couple of adjustments and the ingredients serves two.

CHERMOULA 
This is a classic blend of spices and the Chermoula can be brushed over fish and vegetables. (I'll be testing this recipe with salmon next week).

SPICY AUBERGINE
Score the aubergine halves and spread with the Chermoula, and bake until soft (around 40 minutes) at 180ÂșC. I covered with foil for the first 20 minutes. 

For the bulgar wheat topping
Enough to serve TWO
Mix together:
80g bulgar wheat (dried weight)
1 tablespoon of freshly chopped mint and coriander
20g sultanas (soak in warm water for 10 minutes beforehand)
a few pitted green olives, sliced
10g flaked almonds, toasted
2 tsp lemon juice
good pinch salt
tablespoon of olive oil
****
Place bulgar wheat into a bowl and cover with 80ml water and leave for 10 mins (follow instructions on pack). Add the rest of the ingredients.

Top the aubergine with the bulgar wheat topping.

Drizzle with yoghurt and a little oil.
****
REMEMBER:  - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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