Issue link: https://maltatoday.uberflip.com/i/827043
maltatoday, TUESDAY, 23 MAY 2017 14 Food Election Munchies Eating habits of a person can tell you a lot about them. When you go out on a first date you tend to judge your date by what he/she chooses and the way he/she eats it. Politicians are no different. Join us as we find out which politicians love or hate which foods. SIMON BUSUTTIL LEADER of the opposition Simon Busuttil is hedging his bets and hoping to become Malta's next Prime Minister. When asked about his favourite food his reply was simply anything with aubergines. Aubergines are a versatile ingredient, absorbing the flavour of the other ingredients with which it is cooked. In this recipe, the aubergine is the star of the show rather than a simple accompaniment. In this Middle Eastern dish the aubergine is brushed with cher- moula paste, made from garlic, preserved lemon and a variety of spices giving the vegeta- ble some intense flavours. It is topped with a bulgar wheat salad that mixes salty olives and sweet currants for that balanced flavour. Ingredients • 2 large aubergines Chermoula paste • 3 cloves garlic • 2 tbsp preserved lemons, peel only • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp chilli flakes • 2 tsp sweet paprika • 1 tsp coarse salt • Olive oil Bulgar wheat salad • 150g bulgar wheat, cooked • 50g currants • 50g green olives, sliced • Handful mint • Handful coriander • 50g almond flakes, toasted • 2 spring onions, chopped • 1 lemon, juice only • Salt and pepper • 1 tub Greek yoghurt Method 1. Preheat the oven to 180°C. 2. To make the chermoula paste, mix together the dry ingredients and add enough oil to make a liquidy paste and mix well. 3. Cut the aubergine lengthways and score the fresh in diamond shapes without cutting through the skin. 4. Cover the scored flesh with the chermoula paste and bake in the oven for 40 mins until the aubergine is tender. 5. Just before the aubergines are ready make the bulgar wheat salad by mixing all the ingredients together aside from the Greek yoghurt and mix well. 6. Season the Greek yoghurt with salt and pepper and a drizzle of olive oil. 7. Top the aubergines with bulgar wheat salad and a dollop of Greek yoghurt dressing. 8. Serve the aubergines warm or at room temperature. Chermoula aubergines with bulgar wheat salad