Mediterranean Bowl
One of my friends came up with this recipe when she had tasty tomatoes. She wanted to let them shine! That’s why this recipe includes them in two ways: fresh and from the oven. Together with the other ingredients this bowl takes you straight to the Mediterranean.
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Ingredients
4 servings
200 g
400 g
500 g
2
100 g
Bulgur
Canned chickpeas
Tomatoes
Aubergines
Spinach
2 tea sp
2 tea sp
125 ml
125 ml
2 TBL sp
1
50 g
30 g
2
2 cloves
Smoked paprika powder
Peppercorns
Apple cider vinegar
Water
Olive oil
Lemon
Pine nuts
Basil
Red onion
Garlic
Prep
10 min
- Pre-heat oven to 220°C
- Cut aubergine in slices, put on paper towel and salt them. Leave for about 15 minutes to remove liquid and dry with paper towel.
- Cut garlic cloves in half
- Cut tomatoes into quarters
- Cut onions into half rings
Cook
50 min
Make a quick pickle and put in the fridge
submerge onions in a bowl with water, vinegar, peppercorns and garlic
In a bowl, mix chickpeas with olive oil and smoked paprika powder
drain chickpeas before using
Roast the chickpeas on an oven tray lined with baking paper
~15 min at 220°C, halfway toss chickpeas with a spoon so all sides are roasted
Set chickpeas aside, put aubergine slices next to each other on the tray, sprinkle with olive oil and pepper, and bake
~30 min at 220°C
every 10 min open the oven shortly to let the moisture out
Add half of the tomatoes to a small oven dish and sprinkle with oil, salt and pepper, and bake
put in the oven next to the aubergines ~20 min at 220°C
In the meantime, add bulgur and 400 ml water to a pan
cook on medium heat ~12 min
Turn heat off and add half of the hummus and lemon juice
mix ~2 min
Roast pine nuts
~3 min
To serve, start with a pile of bulgur in the middle and add some additional hummus on top.
Put the aubergines, baked tomatoes, chickpeas, spinach, fresh tomatoes, pine nuts, pickled (drained) onions, and basil all around.
Tip: it looks great when the same colours are opposite of each other.
