Fan-Roasted Eggplant with Herbed Bulgur, Paprika Chickpeas and Toasted Lemon Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplants on a cutting board and make deep parallel cuts in each one, creating a fan shape without cutting through the base so they stay intact.

2. 2

   Mix 2 tbsp / 30 ml olive oil with 1 tsp smoked paprika, the cumin, 1/2 tsp salt, and the black pepper. Brush this mixture between the cuts and over the surface of the eggplants. Place them on a baking tray with the whole unpeeled garlic clove.

3. 3

   Roast the eggplants for 30 to 35 minutes at 220 °C / 425 °F, until tender and browned at the edges.

4. 4

   Meanwhile, heat 1 tbsp / 15 ml olive oil in a saucepan over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in 2 chopped garlic cloves and cook 30 seconds more.

5. 5

   Add the bulgur to the saucepan and stir for 1 minute so it coats with the oil and aromatics. Pour in the hot vegetable broth, add 1/2 tsp salt, cover, and cook over low heat for 10 to 12 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

6. 6

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until they start to crisp. Set aside.

7. 7

   In the same skillet, heat 1 tbsp / 15 ml olive oil. Add the chickpeas, 1 tsp smoked paprika, and a pinch of salt. Sauté for 4 to 5 minutes until heated through and lightly golden. Add the maple syrup and cook 1 more minute to lightly glaze them.

8. 8

   Squeeze the roasted garlic out of its skin and mix it with the plant-based yogurt, lemon zest, and 2 tbsp / 30 ml lemon juice. Stir until smooth. Adjust with a pinch of salt.

9. 9

   Fluff the bulgur with a fork and mix in the fresh parsley, fresh mint, and 1 tbsp / 15 ml olive oil. Taste and adjust salt if needed.

10. 10

    To serve, divide the herbed bulgur among plates, place a fan-roasted eggplant on top, add the paprika chickpeas, finish with spoonfuls of toasted lemon cream, and sprinkle the toasted pumpkin seeds over everything.