Roasted aubergine with bulghar & zesty dressing

Roasted aubergine with bulghar & zesty dressing

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
This tasty veggie meal is high in healthy fibre and full of Middle Eastern flavour

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal511
  • fat21g
  • saturates3g
  • carbs71g
  • sugars10g
  • fibre7g
  • protein14g
  • salt0.38g
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Ingredients

  • 2 aubergines, halved lengthways
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g bulghar wheat
  • 2 large onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments (2)

malini82's picture
4

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
4

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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