Ingredients
- 3oz Cracked bulghur wheat
- ¾ Pt Vegetable stock
- 1Lb of tomatoes halved
- 1 Aubergine quartered
- 1 Onion peeled & sliced
- 2 Garlic cloves unpeeled
- 4 Tbs of olive oil
- 2 Tsp coriander seeds
- 1 Tsp cumin seeds
- 500ml of tomato passata
- 1Tsp of sugar
- Crumbled feta cheese cumin seeds & parsley to garnish.
Method
- Pre heat the oven to 200c
- Soak the wheat in the hot stock for 20mins
- Place the tomatoes Aubergine, cut side up on a baking tray add the garlic, onion & all the spices drizzle over the oil & bake in the oven for 20mins
- Drain the wheat & reserve the stock
- Peel the skin from the tomatoes & Aubergine & put in to the liquidizer
- Squeeze the garlic from their skins & add to the liquidizer along with the onion, cooking juices, passata & sugar & blend until smooth
- Transfer to a pan add the stock & the wheat & heat through
- Ladle in to bowls & garnish with crumbled feta, cumin seeds & chopped parsley.
The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/
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