• 2 medium eggplant cut into roughly 2cm dice (420g)
  • 5 tbsp olive oil
  • 1 onion, thinly sliced (180g)
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 1 tbsp fine sugar
  • 3 medium-sized ripe tomatoes, roughly chopped
  • 2 green chilies, finely chopped, including seeds
  • 2 cups boiling water
  • 1 cup #3 coarse bulgur wheat
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • salt and black pepper

To serve:

  • ¼ cups cilantro leaves, roughly chopped
  • ½ tsp Aleppo chili flakes (or ¼ tsp regular chili flakes)
  • Greek-style yoghurt (optional)
  • *This makes a great side dish or served with thick Greek yoghurt for a hearty lunch.
  • Place the eggplant in a large mixing bowl with 3 tablespoons of olive oil and ½ teaspoon of salt. Mix well, then spread out on a parchment-lined baking tray. Roast for 20 minutes, or until soft and golden brown. Remove from the oven and set aside.
  • While the eggplant are roasting, put the remaining 2 tablespoons of oil into a large saucepan, for which you have a lid, and place on a medium heat. Add the onions and cook for about 8 minutes, or until the onions have softened and started to color. Add the garlic and cook for another 2 minutes, then add the tomato purée and sugar. Stir for 30 seconds, then add the tomatoes, chilies and water. Bring to the boil, then add the bulgur, spices, 1¼ teaspoons of salt and a good grind of black pepper. Return to the boil, then reduce the heat to very low. Cook for 15 minutes, covered, then remove the pan from the heat. Keep the lid on and set aside for 10 minutes.
  • Add the eggplant to the pan and gently stir through. Spoon on to a serving platter or individual plates, sprinkle with the coriander and chili flakes, and serve with a spoonful of yoghurt, if using.
  • Alternatives: Add chunks of avocado or fresh feta on top before serving.