TABOULEH FLATBREADS WITH BABA GHANOUSH

SERVES 4 (AS A LIGHT MEAL)

Although it takes time to make baba ghanoush, it’s worth every second!

30g bulgar wheat

100g flat-leaf parsley,

finely chopped

40g mint, leaves picked

and finely chopped

350g cucumber, halved,

deseeded and diced

100g cherry or baby plum

tomatoes, halved

Juice of 1 lemon

1 tablespoon olive oil

Freshly ground black pepper 2 Lebanese flatbreads, or pitta breads, halved (about

70g each), to serve

¼ jar Sweet Pickled Onion (see recipe, right), or 3 spring onions, finely chopped, to garnish

For the baba ghanoush

2 medium eggplant

1 head of garlic

1½ tablespoons tahini

1 tablespoon olive oil

1 To make the baba ghanoush, the flavour is best when this is done the night before you want to serve it. Char eggplant over the naked flame of a gas hob for about 30 minutes, until skins are crisp, brittle and totally blackened, and centres so soft the eggplant are collapsing in on themselves. Transfer to a bowl, cover in clingfilm and allow to cool.

2 Preheat the oven to 200°C.

3 Wrap the garlic in foil, place on a baking tray and roast for 40 minutes.

4 Gently peel the skin from the eggplant and place in a bowl. Squeeze the soft flesh from the garlic cloves and mash it into the eggplant. Add the tahini and olive oil and beat everything together until you have a nice smooth purée. Season to taste.

5 Boil the bulgar wheat in water for 15 minutes. Refresh under cold water to stop the cooking process and set aside to drain thoroughly. Transfer the bulgar to a large bowl and stir in parsley, mint, cucumber and tomatoes. Dress with the lemon juice, olive oil and a good pinch of pepper.

6 Heat the flatbreads in a moderate oven and serve stuffed with the tabouleh and baba ghanoush and garnished with sweet pickled onion.