Grilled Harissa Aubergine and Spicy Sweet Bulgar Wheat

Delicious grilled slices of spicy harrisa aubergine served alongside an accompanying spicy and sweet bulgar wheat which is perfect for Summer evenings or when a lighter meal is needed.

Grilled Harissa Aubergine and Spicy Sweet Bulgar Wheat

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This Harissa Aubergine recipe screams Summer to me. I feel like its definitely griddle grilling season over here at the moment and I personally love a freshly grilled meal.

I mean meat-eaters love a BBQ right which is essentially a similar cooking method so us veggies over here also love to griddle away.

This recipe is inspired by my Jerk Spiced Grilled Aubergine which I served with a deliciously fresh cauliflower rice. but this time I’m serving my Harrisa grilled aubergine with a sweet and spicy bulgar wheat recipe which pairs perfectly and gives you tastes of spice with sweetness from caramelised onions and carrots with deliciously sweet honey.

I think many people would agree that in this hot Summer weather that we’ve been having, all they want to eat is something fresh like a salad or things that don’t require turning the oven on and creating even more heat. Well this recipe friends, is perfect!

I haven’t tried grilling my aubergine on the BBQ but I think you could definitely give it a go, and if you do, please let me know how it goes!


How To:

Firstly, start by cooking your bulgar wheat according to the packets instructions (usually this is either by soaking the grain or cooking on the hob in boiling water for 15 minutes or so). Once cooked, drain and set aside whilst you cook the aubergine.
Next, mix together 1 tbsp olive oil and harissa paste and prepare your aubergine by slicing as evenly as possible into length-ways slices.
With a pastry brush, baste both sides of your aubergine slices and place on an oiled griddle pan (you will need to do this in batches so they have space to cook and you get the griddle marks)
Cook on one side for a minute or two and then flip to cook on the other side until charred slightly. Repeat this process until all of your slices have been used up.
In the meantime, you can make the bulgar wheat mixture if you’re able to multi-task, but if not, then you can do this before you start cooking the aubergine.
Start by heating 1 tbsp of olive oil in a large frying pan, and add the sliced onion and grated carrot; cook over a medium heat for about 5 minutes minutes, stirring regularly, until soft and slightly caramelised. Add the paprika, cumin and ground coriander, and cook for 1 minute more until you smell the fragrant spices.
Then add the drained grain, cooked chickpeas, honey, lemon juice, and plenty of seasoning, to taste. Mix well, and cook for a few more minutes until everything is hot.
Serve immediately alongside the grilled aubergine slices and add some coriander to garnish.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Grilled Harissa Aubergine and Spicy Sweet Bulgar Wheat
 
Prep time
Cook time
Total time
 
Cuisine: Mains, 30 Minutes or Less
Serves: Serves 4
Ingredients
  • 1 aubergine, sliced lengthways
  • 2 tbsp olive oil, divided
  • 1-2 tbsp harissa paste
  • 100g bulgar wheat
  • 1 onion, thinly sliced
  • 1 small carrot, grated
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp honey
  • ½ tbsp lemon juice
  • ½ can chickpeas, rinsed and drained
Instructions
  1. Firstly start by cooking your bulgar wheat according to packet instructions (usually either by soaking or cooking on the hob). Once cooked, drain and set aside.
  2. Next, mix together 1 tbsp olive oil and harissa paste and prepare your aubergine by slicing as evenly as possible into length-ways slices.
  3. With a pastry brush, baste both sides of your aubergine slices and place on an oiled griddle pan (you will need to do this in batches so they have space to cook)
  4. Cook on one side for a minute or two and then flip to cook on the other side. Repeat this process as necessary.
  5. In the meantime, make the bulgar wheat mixture by heating 1 tbsp of olive oil in a large frying pan, and add the sliced onion and grated carrot. Cook over a medium heat for about 5 minutes minutes, stirring regularly, until soft and slightly caramelised. Add the paprika, cumin and ground coriander, and cook for 1 minute more.
  6. Then add the drained grain, cooked chickpeas, honey, lemon juice, and plenty of seasoning. Mix well, and cook for a few more minutes until everything is hot.
  7. Serve alongside the grilled aubergine slices and add some coriander to garnish.

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