Ingredients
- 12 shallots, peeled
- 3 tbsp rapeseed oil
- 1 large aubergine, cut into 5cm chunks
- 200g (1 cup) Bulgur wheat rinsed in cold water
- 3 tbsp raisins
- 500ml (2 cups) water
- ½ tsp ground cumin
- ½ tsp ground coriander
- A good pinch of ground ginger
- Sea salt and freshly ground black pepper
- 1 red chilli, seeded and finely diced
- 1 large vine tomato, seeded and finely chopped
- A handful of flat leaf parsley, chopped
- A handful of coriander, chopped
- 1 clove of garlic, peeled and finely chopped
- Juice and zest of 1 lemon
For the tomato dressing:
- 2 vine tomatoes, peeled, seeded and diced
- ½ red chilli, seeded and finely diced
- 2 cloves of garlic, peeled and finely chopped
- 1 in (2 cm) fresh ginger, peeled and grated
- 1 tbsp caster sugar
- Juice of 2 lemons
- 10 tbsp rapeseed oil
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 200°C (400°F, gas mark 6).
- Place the shallots in roasting tin and drizzle with 1 tablespoon of the rapeseed oil. Season well. Place in the oven and roast for 20 minutes.
- Then add the aubergine to the shallots and drizzle with 2 tablespoon of oil and return to the oven stirring occasionally. Roast for a further 15 minutes or until the aubergine and shallots are tender.
- Meanwhile prepare the bulgur wheat. Place it with the raisins in a saucepan, add the water, cumin, coriander, and ginger. Season with sea salt and black pepper. Bring to the boil, cover with a tight fitting lid, and cook very gently for 10 minutes or until the water has absorbed.
- Remove from the heat and place in a mixing bowl, allow to cool slightly and add all of the remaining ingredients. Take the shallot and aubergine out of the oven and add when cooled slightly to the salad.
- For the dressing, place all the ingredients except the oil in to a food processor and blitz to form a smooth purée, then add the oil slowly to the purée till blended.
- Serve with the salad.
Taken from March 2017 (Issue 24) Vegan Life Magazine
Recipes and images from : UKShallot.com
