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: if you're watching your calorie intake, prepare just two thirds of the bulgur. You can use the rest of it 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, the garlic, the chili pepper, the cumin and the 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.