Aubergine tagine with bulgar wheat pilaf – recipe

http://www.theguardian.com/lifeandstyle/2014/jun/24/aubergine-tagine-bulgar-wheat-pilaf-lunch-recipe

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You could get a bit more involved with this pilaf, cooking a vast amount of onion for a long time and adding all sorts of spices, fruit and herbs. The result would be delicious and worth the effort, if the timing's right, but if it's 9pm on a Monday evening you're not going to be in the mood for that, so this is a pared-down version.

(Serves 2)For the tagine:Olive oil½ onion, peeled and finely chopped1 garlic clove, peeled and sliced1 tsp ras el hanoutSalt and pepper1 aubergine, cut into 2.5cm dice200g chopped tomatoes (tinned are fine)

For the bulgar pilaf:½ onion, peeled and thinly sliced1 tsp ground cumin2 tsp ground coriander½ tsp ground cinnamon100g bulgar wheat200ml chicken or vegetable stock2 tbsp raisins2 tbsp flaked almonds or 1 tbsp pine nuts (optional)

To serve:Plain yoghurtSmall handful of fresh coriander

For the tagine, heat a splash of oil in a saucepan and gently cook the onion and garlic until soft. Add the ras el hanout along with a good pinch of salt and a twist of pepper, and cook over a medium heat for one minute, stirring continuously. Add the aubergine and tomatoes, and about 150ml water, stir to combine, then cover and cook for 15 minutes, until the aubergine is soft. Leave to cool. Cover and store in the fridge for up to five days.

For the pilaf, heat a splash of oil in a saucepan over a medium heat and cook the onion until soft and lightly browned. Stir in the spices and cook for a further minute, then add the bulgar wheat and stock. Bring to a boil, cover, and cook over the lowest heat for 15 minutes. Keeping the lid on, remove from the heat and leave to stand for five minutes. Stir through the raisins and almonds or pine nuts, if using. Cool, then cover and store in the fridge for up to five days.

Serve with the yoghurt and coriander.

• From Love Your Lunchbox by James Ramsden.