Rachel's Recipes

MIDDLE EASTERN

Aubergines with green tahini crust and cracked wheat pilaf

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Prep 10 min
Cook 1 hr
Serves 6

For the aubergines
3 aubergines, halved lengthways
3 tbsp olive oil
Flaky sea salt and black pepper

For the tahini crust
50g mixed fresh herbs – basil, coriander or/and flat-leaf parsley
1 garlic clove, peeled
Finely grated zest and juice of 1 unwaxed lemon
A pinch of salt
80g tahini paste

For the cracked wheat pilaf
350g cracked wheat
1 tbsp olive oil
1 tsp salt
60g toasted pumpkin seeds
80g pomegranate seeds
1 tsp pul biber, or aleppo chilli flakes
20g chives, finely chopped

Heat the oven to 220C (200C fan)/425F/gas 7. Score the flesh of the halved aubergines in a crisscross pattern (don’t cut right through to the skin), then put on a lined baking sheet and brush generously with the olive oil. Sprinkle with salt and pepper, then roast for 35-40 minutes, until the flesh is soft and golden.

Put the herbs and garlic in a small food processor and blitz until they’re all chopped up. Add four tablespoons of cold water, the lemon zest and juice, and the salt, and blitz again to make a smooth liquid. Add the tahini and blitz one last time, until the mix has a smooth consistency.

Dollop a large spoonful of the tahini mix on the cut surface of each aubergine half, spread to cover, then return the aubergines to the hot oven for 10 minutes, to set the crust.

Meanwhile, bring 500ml water to a boil in a large saucepan, add the cracked wheat, oil and salt, bring back to a boil, then take off the heat. Cover the pan with clingfilm and leave to stand for 15 minutes while the wheat absorbs the water. Remove the clingfilm, add the pumpkin seeds, pomegranate seeds, chilli flakes and chives to the softened wheat, and stir well to combine.

Serve each crusted aubergine half on top of a mound of the warm cracked wheat pilaf.

Tabbouleh

Prep 15 min
Cook 35 min
Cool 30 min
Serves 4 as a side

75ml olive oil
4 garlic cloves, peeled and crushed
150g cracked freekeh
¾ tsp ground allspice
½ tsp ground cinnamon
Salt and black pepper
1½ cucumbers (500g), deseeded and cut into ¼cm-thick half-moons (350g net weight)
1 small red onion, peeled and very thinly sliced
2 tbsp cider vinegar
30g parsley leaves, roughly chopped
20g mint leaves, roughly torn
2 tbsp lemon juice
1 tsp sumac

Put a tablespoon and a half of the oil in a medium saucepan on a medium-high heat. Add the garlic and cook for about 90 seconds, until lightly coloured, then add the freekeh, allspice and cinnamon, and cook, stirring constantly, for 30 seconds more. Add 270ml water, half a teaspoon of salt and a good grind of black pepper. Bring to a boil, cover, turn the heat to low and cook for 15 minutes. Turn off the heat, then leave to sit, still covered, for another 15 minutes. Remove the lid and leave for about 30 minutes, to cool completely.

Put the cucumber, onion, vinegar and an eighth of a teaspoon of salt into a large bowl and toss to combine. Leave to pickle for about 20 minutes, then add the cold freekeh, herbs, lemon juice, remaining three and a half tablespoons of oil, half a teaspoon of salt and a good grind of black pepper. Mix well, then transfer to a platter. Sprinkle with the sumac and serve.