We're always keen to add fuss-free vegetarian recipes to our repertoire. This one features aubergine, tomato, spring onion & bulgar wheat, with Indian-inspired spices, finished with a baked egg & grated parmesan. Makes for a damn tasty brunch or a light evening dinner; try serving with a spoonful of marmalade & toasted sourdough.
(feeds 3-4 people)
Shallots 3, finely chopped
Garlic 3 cloves, finely chopped
Knob of butter
Olive oil a splash
Chilli powder 1 tsp
Masala spice mix/garam masala 2 tsp
Turmeric 1 tsp
Aubergine 1, diced into smallish cubes
Tomato 1, finely chopped
Spring onion 2, finely chopped
Bulgar wheat 2 cups
Water 2-3 cups
Parmesan grated, to garnish
How to cook
Heat the butter and oil in a wok or large frying pan. Add the spices - chilli powder, masala spice and turmeric - and stir into the molten butter and oil. Throw the shallots and garlic in, and fry for a few minutes in the aromatic oils, stirring occasionally. Add the aubergine, tomato and spring onion and cook for a further 4-5 minutes. Add the bulgar wheat and a half cup of water, stirring well. When absorbed, continue adding a further half cup of water until the bulgar wheat is cooked through. 15 minutes or so should suffice, we quite like the bulgar wheat to be cooked with a little bite. You don't want it to get too soggy, and the grains and vegetables will crisp up if you're conservative with the water.
Crack 3-4 eggs on top of the mixture, cover with a lid and cook to preference. Spoon a generous ladle full of the vegetable mixture into a dish, and place a baked egg on top. Grate some parmesan and add a spoonful of marmalade to combat the heat. This spiced vegetable medley could also be served on top of some toasted sourdough.