Roasted Eggplant with Garlic Yogurt, Feta & Walnuts

Ingredients

• 2 large (1100 g) eggplants
• 2 tbsp (30 ml) olive oil
• 3/4 cup (105 g) bulgur
• 1 1/2 cups (360 ml) water
• 1 1/2 cups (375 g) passata
• 2 tbsp (30 ml) balsamic vinegar
• 2 cups (480 g) plain Greek yogurt
• 1 garlic clove, grated
• 2 oz (60 g) feta cheese
• 1/3 cup (40 g) chopped walnuts, toasted
• 1/2 cup (15 g) chopped fresh parsley

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Method

1. Heat the oven to 425°F (220°C). Halve the eggplants lengthways onto a half sheet pan and score the cut faces in a diamond.
2. Brush with the oil and roast cut side down 20 minutes, until the flesh has slumped and gone silky.
3. Meanwhile pour the just-boiled measured water over the bulgur, cover and leave 15 minutes, until the water is absorbed, then fluff it.
4. Warm the passata with the balsamic and a splash of water, turn the eggplants over and spoon it into the scored flesh. Roast 10 minutes more, until the sauce catches at the edges.
5. Stir the garlic into the yogurt. Serve the eggplant on the bulgur with a big spoon of garlic yogurt, the crumbled feta, the walnuts and the parsley.