Middle-Eastern Spiced Eggplant with Bulgur

In a small bowl, combine a drizzle of olive oil with half of the Middle Eastern-style spices. Transfer the eggplant face-up to a parchment-lined baking sheet and top with the oil. Place the Romano pepper and garlic clove alongside. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for 12 minutes, then add the naan and bake for 2 - 3 minutes.

In a bowl, combine the red wine vinegar with the sugar. Add the onion and a pinch of salt, then toss well to combine and set aside. Boil the bulgur in the stock for 10 - 12 minutes until done, covered, then drain (see Tip).

Health Tip: this recipe is high in calories. If you're watching your calorie intake, prepare all of the bulgur but then just serve two thirds. You can keep the rest of it in the fridge to use another time.

Deseed and finely chop the red chili pepper*. Zest the lemon, then cut it into wedges. Roughly chop the parsley. When the eggplant is done, remove the Romano pepper and garlic from the baking sheet. Turn off the oven but leave the eggplant and naan inside to keep warm. Squeeze the garlic out of its skin.

*Take care, this ingredient is spicy! Use as preferred.

Transfer half of the Romano pepper to a tall container, along with the walnuts, garlic, chili pepper, cumin and brown sugar. Add the rest of the Middle Eastern-style spices and drizzle with olive oil. Use an immersion blender to process into a uniformly thick paste. Squeeze in one lemon wedge per person and season to taste with salt and pepper, then process again.