Roasted aubergine with freekeh & amba sauce

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.