Roasted aubergine with freekeh & amba sauce

Name: Roasted aubergine with freekeh & amba sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 250 g freekeh; 3 aubergines; 60 ml olive oil; ¾ tsp salt; 4 medium free range eggs; 25 g pack flat leaf parsley, leaves chopped

Fruity, tangy and spicy, amba is a moreish mango sauce that originates from Iraq’s Jewish community. Make your own as here (leftovers will keep for up to 5 days in the fridge) or use the Cooks’ Ingredients version for speed.

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VegetarianHealthyLow in saturated fat2 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

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250g freekeh
3 aubergines
60ml olive oil
¾ tsp salt
4 medium free range eggs
½ x 25g pack flat leaf parsley, leaves chopped

Amba sauce

1½ tbsp extra virgin olive oil
2 clove/s garlic, crushed
½ tsp chilli flakes, plus extra to serve
1 tsp ground turmeric
1 tsp ground cumin
½ tsp mustard powder
½ tsp fenugreek seeds
2 No.1 Speciality Mangoes, cut into 2cm cubes
1 tbsp light brown soft sugar
1 tsp salt
2 tbsp apple cider vinegar

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with parchment. Put the freekeh in a large bowl and top with cold water; set aside to soak. Meanwhile, use a vegetable peeler to create alternate stripes of flesh and skin lengthways on the aubergines, to look like a zebra. Cut into 3cm cubes, then mix with the oil, salt and some black pepper. Tip onto the prepared baking tray and roast for 30-35 minutes, stirring halfway through, until cooked through and golden brown. Remove from the oven and set aside to cool.
Meanwhile, make the amba: put the oil in a saucepan set over a medium heat. Add the garlic and spices and cook for a minute, stirring, until fragrant. Add the mangoes, sugar, salt and vinegar, then pour over 100ml water. Mix to combine, reduce the heat to medium-low, then cover and simmer for 10-12 minutes, stirring a few times. Remove from the heat, then whizz in a blender until smooth; set aside to cool.
Boil the kettle. Wash the freekeh under running water; drain. Put in a pan with 700ml just-boiled water and a pinch of salt. Bring to a simmer, cover and cook for 20-25 minutes, until cooked through but retaining a bite. Meanwhile, boil the eggs to your liking, plunge into cold water, then peel and halve.
Divide the freekeh between bowls and top with the aubergine. Spoon 2 tbsp amba over each portion and top with an egg. Finish with a sprinkling of parsley and a pinch of chilli flakes.

Typical values per serving when made using specific products in recipe