A couple of months ago, I watched a program called ‘Royal Recipes’ hosted by Michaell Buerk, the program was all about royal-themed food. The episode I watched that day was 5 of 15 India and Empire, in this episode couple of renowned chefs joined to celebrate royal food inspired by the days of India and Empire. I found this episode very interesting, straight away I pressed the remote button and put the whole series on record. I liked the whole series of Royal Recipes, glad I watched it as I came to know so many interesting stories and history. I like history, I do quite like the royals and the glam of it all. Well, and I love gossip! I liked a few recipes which were loved by the royals and cooked by the royals. A recipe which I liked straight away and had an urge to make it was Stuffed Aubergine with Bulgur wheat, prepared by late Princess Diana’s former chef Carolyn Robb, she said that this dish was one of the favourites of Diana. She said, “this is the dish that although it may be fit for princesses it is really fit for anyone, it’s just simple home cooking, it’s nourishing, it’s warming”. I completely agree with Carolyn Robb, after I tried and tasted this dish, that you can’t do much better than this! These stuffed aubergines were incredibly tasty that I nearly fainted with pleasure at the delicious flavour of this dish! Now that summer is on its way in my part of the world, fresh and giant aubergines are plenty in markets and shops and cheap too. I am on a roll to make these stuffed aubergines. First time I followed the recipe to T, but then made a very small couple of changes, still, the dish came out so well. Vegetarian Stuffed Aubergines with Bulgur and Buckwheat, I love everything about this dish, all the ingredients, method, and fuss-free recipe. While the stuffed aubergines were baking the evergreen herb thyme heady aroma was just making me impatient, actually, thyme adds a warm flavour. I served with roasted tomatoes and fresh salad, it would make a lovely lunch or supper. Instant pot stuffed peppers Aubergine Parmigiana Notes:- You can omit buckwheat and prepare with Bulgur wheat only. Carolyn prepared bulgur wheat in a pan with onion and thyme, where I cooked bulgur and buckwheat in a pressure cooker with vegetable stock to save time. To make gluten-free version omit Bulgur wheat and use quinoa. You could also top with a dairy-free cheese instead of goats cheese to make this dish vegan.
