Stuffed Bulgur Aubergine with Chermoula | Veganuary

Ingredients

• 4 aubergines
• 3 1/2 tbsp good-quality olive oil
• Juice of 1 lemon
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• For the bulgur salad:
• 1 tablespoon olive oil
• 1 large red onion (or two small, finely sliced)
• 4 garlic cloves, thinly sliced
• 1 teaspoon paprika
• 450ml vegetable stock
• 150g bulgur wheat
• 3 tablespoons chopped flat-leaf parsley
• For the chermoula:
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 15g coriander, roughly chopped
• 15g flat-leaf parsley, roughly chopped
• 2 garlic cloves, crushed
• ½ red chilli, deseeded and finely chopped
• 1 unwaxed lemon (grated zest and juice)
• 1 teaspoon smoked paprika
• 100ml olive oil
• Teaspoon salt, or more to taste if needed