Warm Moghrabieh Salad with Charred Eggplant & Confit Tomatoes
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Brand
This Middle Eastern inspired salad delivers a hearty option to add to your menu. The couscous absorbs a delicious, Umumi profile from the Maggi Beef booster.
Ingredients
- Extra virgin olive oil
- 1kg cherry tomatoes
- Pinch saffron
- 3 medium eggplants
- 2 red onion, sliced
- 300mL water
- 200mL white wine vinegar
- 100g sugar
- 1 tbsp black peppercorns
- 2 bay leaves
- 1kg mograbieh
- 10g Maggi Gluten Free Beef Booster
- 1.5L water
- 1 bunch picked cavalo nero, cleaned and sliced
- 200g pomegranate arils
- 20g Mint leaves
- 20g Parsley leaves
- 4 lemon cheeks, grilled
Preparation
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1Pre-heat oven to 160°C. In an oven-proof container, cover cherry tomatoes in EVOO with black limes and saffron. Season heavily, cover tray with several layers of foil and confit for 1 hour or until tomatoes soften.
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2Place eggplants onto the stovetop exposed to a high flame. Once evenly charred, transfer to an airtight and heatproof container; allow to cool. Once cool, peel the eggplants, ensuring to remove as much charred skin as possible, and slice into thick strips. Season and coat in olive oil; set aside.
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3In a pot, heat vinegar, sugar, bay leaf, peppercorns, and water until dissolved. Add red onion to pickling liquor and remove from heat; set aside and allow to cool.
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4In a separate pot on high heat, add water & Maggi Gluten Free Beef Booster, extra water, and mograbieh. Bring to the boil, then simmer on low, covered for 20 minutes, stirring regularly to avoid sticking.
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5To serve, gently warm mograbieh in a pot & stir through cavalo nero to wilt. Mix through reserved eggplant, and adjust seasoning. Serve warm & garnish with confit tomatoes, red onion, pomegranate arils, mint, parsley, and grilled lemon cheeks.
