Roasted Eggplant with Herbed Bulgur, Crispy Chickpeas, and Smoky Red Pepper Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   2. Score the flesh of the eggplants in a crosshatch pattern without piercing the skin. Brush them with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper. Place them cut side up on the tray.

3. 3

   3. In a bowl, toss the chickpeas with 1 1/2 tablespoons olive oil, 2 teaspoons maple syrup, 2 teaspoons smoked paprika, 1 teaspoon cumin, and 1/4 teaspoon salt. Spread them around the eggplants on the tray.

4. 4

   4. Roast the eggplants and chickpeas for 30 to 35 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until the eggplants are very tender and the chickpeas are golden and crisp.

5. 5

   5. Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook for 3 minutes until softened. Stir in the minced garlic and cook 30 seconds more.

6. 6

   6. Add the bulgur and stir for 1 minute to lightly toast it. Pour in the water or vegetable broth, add 1/2 teaspoon salt, bring to a boil, lower the heat, and cook covered for 10 to 12 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

7. 7

   7. In a blender or with an immersion blender, combine the roasted red pepper, tahini, the remaining 2 garlic cloves, 2 tablespoons lemon juice, 1/2 tablespoon olive oil, 1/2 teaspoon smoked paprika, a pinch of salt, and 2 to 3 tablespoons water if needed. Blend until smooth.

8. 8

   8. Fluff the bulgur with a fork and mix in the fresh parsley, fresh mint, and a pinch of black pepper.

9. 9

   9. To serve, divide the herbed bulgur among plates, top each portion with half a roasted eggplant, add the crispy chickpeas, and finish with the smoky red pepper cream. If desired, garnish with chili flakes and a few extra drops of olive oil.

10. 10

    10. Serve hot or warm, with the remaining cream on the side.