Roasted aubergine with bulghar & zesty dressing

Roasted aubergine with bulghar & zesty dressing

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

This tasty veggie meal is high in healthy fibre and full of Middle Eastern flavour

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
511
protein
14g
carbs
71g
fat
21g
saturates
3g
fibre
7g
sugar
10g
salt
0.38g

Ingredients

  • 2 aubergines, halved lengthways
  • 6 tbsp olive oil
  • 250g bulghar wheat
  • 2 large onions, finely sliced
  • 1 tbsp ground cumin
  • 400g can chickpeas,rinsed and drained
  • handful each coriander and mint, chopped
  • 1 garlic clove, crushed
  • juice and zest 1 lemon

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Method

  1. Heat oven to 220C/200C fan/gas 7. Score a criss-cross pattern in the aubergine with the tip of a knife. Sit in a roasting tin, brush with 2 tbsp olive oil, season, then roast for 30 mins.
  2. Meanwhile, tip the bulghar into a pan with 1 litre of water. Bring to the boil, then simmer for 15 mins until soft. Cook the onions in 1 tbsp olive oil until golden and soft, add the cumin, then cook for 1 min more. Drain the bulghar and stir into the onions with the chickpeas. Season.
  3. Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulghar mix on each plate, top with half an aubergine and drizzle over some dressing.

Recipe from Good Food magazine, July 2009

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Comments

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malini82's picture
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Really nice dish - I roasted tomatoes as well as I thought it may be a little dry without. Also had no corriander so used parsley. Still really good. Definitely have it again!

julie179's picture
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This is a lovely, simple recipe.
I used red onions in place of the regular onions, which gave a different flavour to the bulghar wheat.
Will definitely make this again.

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