Tomato, aubergine and bulgar salad

The Together Plan charity works with communities throughout Belarus in the former Soviet Union. On many of our visits to the country have been invited into people’s humble homes where hospitality has been warm and generous. It is around those kitchen tables clinking glasses of vodka, where we have been able to really listen to people, to hear their stories and understand them better. It is food that brings us to the heart of all matters, helping us to build close relationships with our beneficiaries and understand how we can best meet their needs.

It is because of our passion for community, heritage, identity and cultures that we love bringing you recipes. This month it’s all about tomatoes. Read our tantalising tasty tomato intro here. We hope you enjoy this delicious recipe created by our own very own in-house foodie Michelle Rose.

Serves 2-4 people

Ingredients

• 2 large aubergines, cut into cm slices
• 100g baby spinach leaves
• 100ml olive oil
• Salt and black pepper
• 2 onions ( white or red ), peeled and finely sliced
• 3 garlic cloves, peeled and crushed
• 1 tsp ground cumin
• 400g cherry tomatoes
• 1 tbsp tomato paste
• 250g bulgur wheat, freekeh or couscous
• 200g Greek-style yoghurt
• 1 small preserved lemon (pips discarded, skin and flesh finely chopped) 
• 1 tbsp spring onions
• 1 tbsp pomegranate seeds

Method

1. Cook the freekeh, bulgur wheat or couscous according to the pack instructions and leave to cool.
2. Meanwhile, put three tablespoons of oil in a large saute pan, and heat on a medium-high flame. Once hot, fry the onion for 8-10 minutes, stirring a few times, until caramelised and soft. Add the garlic and ground cumin, fry for a minute, stirring continuously, until the garlic is aromatic and starting to brown. Stir in the tomato paste, and cook for a couple more minutes. Leave to cool slightly and then add to your grains.
3. Heat the barbeque or get a griddle pan ready.
4. Slice the aubergine and brush with olive oil. Cook on the griddle pan or the barbeque until the slices are charred, golden and crunchy.
5. Line a salad platter with the spinach leaves and then top with the onion grain mixture.
6. Lay the aubergines around the outside. Place the chopped tomatoes in the centre and top with spring onions and pomegranate seeds.
7. In a medium bowl, mix the yoghurt with the preserved lemon and season an eighth of a teaspoon of salt. Decant to a serving bowl and spoon onto your salad,

Enjoy!