Recipe: Stuffed Brinjals with Herbed Bulgur
Whether enjoyed on a weeknight or served at your next dinner party, this tasty vegetarian dish paired with a classic gin and tonic is a definite winner.
Usually, cocktails are enjoyed on their own or with the odd bar snack, and lunch or dinner is had with wine. People seldom order a cocktail to have with their meal – but who says you can't? Pairings are designed to bring out the most in your food and drink, and shouldn't be limited to wine. Why not get creative? After all, it's really all about putting complementary flavours together. To get you started, try this stuffed brinjals dish, which is delicious when paired with a Wixworth gin and tonic.
Stuffed Brinjals with Herbed Bulgur paired with Wixworth Gin and Tonic
- 6 small brinjals
- 5T olive oil
- 1t sea salt
- 1/2t crushed black pepper
- 1t za’atar spice
- 1 cup dry bulgur wheat
- 1/2 cup fresh parsley leaves, tightly packed
- 1/4 cup fresh coriander leaves, tightly packed.
- 1/4 cup scallions, thinly sliced (about 2 stalks)
- 1/4 cup toasted pine nuts, plus more for garnish
- 1/4 cup pomegranate seeds, plus more for garnish (optional)
- 1/2 lemon, zested and juiced
Preheat the oven to 180°C.
Wash the brinjals and slice them in half lengthwise. Using a pairing knife, score the brinjal halves with diagonal crosshatches, making sure not to cut through the skin. Drizzle each brinjal half with about a half-tablespoon of olive oil. Season with salt, pepper and za’atar. Bake, cut-side up, for about 45 minutes or until the brinjals are completely soft.
While the brinjals are baking, place the dry bulgur in a medium-sized bowl and pour boiling water over to cover by 1cm. Place a kitchen towel over the bowl and leave to stand for 10 minutes. Remove the towel, fluff the bulgur with a fork and taste. If the grain is still hard, re-cover the bowl with the kitchen towel and check back after 5 minutes.
Finely chop the parsley and coriander. Once the bulgur is soft, drain any excess water. Toss the bulgur with the parsley, coriander, scallions, pine nuts, pomegranate seeds, lemon zest and juice, and remaining 2 tablespoons of olive oil. Season to taste with sea salt. Transfer the cooked brinjals to a platter and spoon the herbed bulgur salad over. Garnish with extra pomegranate seeds and pine nuts.
- Lime/grapefruit wheel, to garnish
- 50 ml Wixworth Gin
- 200ml tonic water
Rub the inside rim of the glass with the lime or grapefruit wheel before adding and ice and topping it up with the gin and tonic. Include the wheel for garnish.