It’s funny (kinda)…
I’ve miss pronounced many a things in my wee lifetime … to the point where I have to ensure people, I actually can speak (even though I speak so fast half the time, it tends to sound more like “sjdfsedfsasdzlskjdjfkljslhdgjhfgbbzbv”).
Don’t get me started on how to say chorizo.
I was chatting with some Spanish friends the other day, and food came up (my kinda conversation topic/only conversation topic) and I mentioned chorizo thinking “oh yeah, tots in the Spanish zone now, 2 points for me”.
But, lone behold, mega fail Bec… they understood everything I said EXCEPT the word chorizo, which probs sounded like “dkjfskndfnnncdsr” to them, cause my pronunciation was so far off.
(I’ve been corrected now and am never looking back at my previous naivety at such a wonderful word & food. My sincerest apologies chorizo)
Man, and I don’t know why but ‘Dulce de Leche’ (I sound like a fool trying to pronounce that in my own head, let alone out loud…) has tripped me up so many times, you’d think I’m swearing at you the way I say it.
It’s like those words you see in a book, and can’t be bothered trying to figure out how to pronounce it properly, so from hence forward that particular word/name becomes, for example, “sdjfk” in your head, and you know what that word means, but can’t for the life of you can figure out how to say it. (welllllll maybe that’s just me…. maybe i’ll keep that to myself next time…).
Luckily for me (and you), blog posting isn’t an audio kinda thing, so unfortunately you won’t get the fun of hearing me mega stumble over my words… and potentially mistaken it for a swear word or who knows what else.
I mean, who even does such a sick sick thing??!
Cause that’s what Bec does, offend food in the most obscene manner.
I’m not proud of it and it took being corrected by the lady at the health food store when trying to find it, but I’m here, I made it through the wilderness, and hence forwards in my tiny weeny brain, it is officially, “BULGUR wheat”.
I’ve got my friend BULGUR wheat here, and combined it with it’s best pals to make a super delicious and light lunch.
Cumin spiced eggplants filled with the goodness of herbs, bulgur, almonds, pomegranate and a herby yoghurt sets everything off on a dance.
I’ve been so into Cumin for the past couple of months, and putting it on everything from all sorts of roast veggies, creamy dressings to chicken marinade. I’m so for it.
MIDDLE EASTER BULGUR STUFFED EGGPLANTS
2 small eggplants
1 tbsp cumin
4 tbsp olive oil
1 brown onion, diced
1 garlic clove, crushed with garlic crusher, or chopped finely
3/4 cup bulgur wheat
2 spring onions, sliced thinly
1 tbsp heaped mint, chopped finely (plus extra for garnish)
1 tbsp heaped coriander, chopped finely (plus extra for garnish)
Juice of 1 lime
1/4 cup sliced almonds
1/2 cup pomegranate seeds
salt and pepper
4 tbsp greek yoghurt
1 tbsp heaped mint, chopped finely
1 tbsp heaped coriander, chopped finely
1/2 juice of a lime
salt and pepper
1. Preheat the oven to 220C. Slice the eggplants in half lengthways. Using a small knife, cut a border inside each eggplant about ½-1cm thick. Using a spoon, scoop out the eggplant flesh, so that you have 4 shells.
2. Brush the eggplant shells with 2 tablespoons of the oil, sprinkle over the cumin, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
3. Cook bulgur wheat according to packet instructions (mine was on the stove top, but it can also be cooked by pouring over boiling water and leaving to stand for around 20mins). Use double water to bulgur quanities.
4. Heat 1 tablespoon of oil in a saucepan and cook garlic and onion until soft. Add the chopped eggplant flesh and cook through.
5. Once the bulgur is cooked, pour it into a bowl, along with the onion eggplant mixture, spring onions, mint, coriander, lime juice, 1 tablespoon olive oil and seasoning. Stir to combine.
6. When the eggplant shells are tender, remove the from the oven and reduce the heat to 200C. Fill the eggplant shells with the bulgur mixture. Place back in the oven and cook for another 15 minutes, sprinkling over the sliced almonds with 5 minutes to go before the eggplants are ready.
7. To make the herb yoghurt, stir together all the ingredients and season to taste.
8. To serve, garnish the eggplants with the herb yoghurt, mint, coriander and pomegranate.