A little bit of preparation in terms of the roasted eggplant but I when the oven is on, I look for other recipes that will use the space to maximise its usage. This recipe was delicious, the allspice in the bulgur gave it that unique Ottolenghi flavour. I probably didn't use the full amount of oil when roasting the eggplant so they didn't turn out looking as glossy as the photo in the book, but still the overall effect was fabulous. Leftovers tasted just as good (better?) the next day.
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