About

You can make just the bulgur and tomato, if you like (without the aubergine and preserved lemon yoghurt) and serve it as a side. With the aubergine and yoghurt, though, it makes a satisfying vegetarian main. You can make all the elements up to a day ahead, just keep separate in the fridge, warm through and assemble before serving.

Method

1. Preheat the oven to 200°C fan.

2. Place the aubergines in a large bowl with 4 tablespoons of oil, ½ teaspoon salt and a good grind of pepper. Mix well and then spread out on a large parchment-lined baking tray. Roast for 35–40 minutes, stirring halfway through, until the aubergines are caramelised and soft. Remove from the oven and set aside.

3. Add the remaining oil to a large sauté pan (for which you have a lid) and place on a medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring a few times, until caramelised and soft. Add the garlic and allspice and fry for 1 minute, stirring continuously until the garlic is aromatic and starting to brown. Add the cherry tomatoes, mashing them with a potato masher to break them up. Stir in the tomato paste, 400ml of water and 1 teaspoon of salt. Bring to the boil, reduce the heat to medium-low, cover and cook for 12 minutes. Add the bulgur, stir so that it is completely coated and then remove from the heat. Set aside for 20 minutes, for the bulgur to absorb all the liquid.

4. In a medium bowl, mix together the yoghurt with the preserved lemon, half the mint and ⅛ teaspoon of salt.

5. Divide the bulgur between four plates. Serve with the yoghurt and aubergine on top with a sprinkle of the remaining mint.