Name: Roasted aubergine with bulgur & zesty dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 aubergines halved lengthways; 6 tbsp olive oil; 250g bulgur 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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Roasted aubergine with bulgur & zesty dressing

Roasted aubergine with bulgur & zesty dressing

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.3 ratingsRate

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

Vegetarian

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Warm pesto roast veg

A star rating of 4.8 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

2 aubergines

halved lengthways
6 tbsp olive oil
250g bulgur 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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Nutrition: per serving

kcal511
fat21g
saturates3g
carbs71g
sugars10g
fibre7g
protein14g
salt0.38g

low

Method

step 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.
step 2

Meanwhile, tip the bulgur 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 bulgur and stir into the onions with the chickpeas. Season.
step 3

Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulgur mix on each plate, top with half an aubergine and drizzle over some dressing.

RECIPE TIPS

TURN IT INTO A ONE-POT: EASY CHICKEN TAGINE

Cook the onions in 2 tbsp oil until golden. Cube the aubergines, add to the pan with remaining oil, then cook for 10 mins or until soft. Stir in 2 tbsp each ground cumin and coriander. Cook for 1 min. Stir through 500g cubed chicken thighs and brown. Tip in 400g can tomatoes, 140g chopped dried apricots and 300ml water. Gently simmer until thickened and chicken is cooked through, around 30 mins. Season, scatter with coriander and serve with boiled bulghar.

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.3 ratings

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