Middle Eastern-Spiced Eggplant with Bulgur

• Transfer the eggplant face-up to a parchment-lined baking sheet.
• Drizzle with olive oil and top with half of the Middle Eastern spices.
• Place the Romano pepper and the garlic clove alongside. Drizzle with olive oil, then 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, the onion and a pinch of salt.
• Boil the bulgur in the stock for 10 - 12 minutes until done, covered, then drain.
• Deseed and finely chop the red chili pepper.*
• Zest the lime, then cut it into wedges. Roughly chop the parsley.

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

• Squeeze the garlic out of its skin.
• 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 the Romano pepper mixture into a uniformly thick paste.
• Squeeze in one lime wedge per person. Season to taste with salt and pepper, then process again.
• Stir the parsley and the rest of the Romano pepper into the bulgur, along with 1 tsp lime zest per person.