Charred aubergine, pepper & bulghar salad

Charred aubergine, pepper & bulghar salad

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(3 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal198
  • fat3g
  • saturates0g
  • carbs38g
  • sugars6g
  • fibre6g
  • protein6g
  • salt0.2g
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Ingredients

  • 175g bulghar wheat
  • 2 tbsp sundried tomato paste
  • 4 baby aubergine, each sliced lengthways into 3
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 1 red pepper, sliced lengthways into 1cm pieces
  • 2 tsp 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…

  • handful basil leaves

Method

  1. Prepare bulghar following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.

  2. Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.

  3. Stir the aubergines and red pepper into the bulghar mixture, then season and stir through the basil.

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Comments (4)

rosievimes's picture
3.75

Thought this was nice, but nothing special. Made a good working lunch.

eleanormayo's picture
4

We had this as a main course salad with added courgettes, would recommend.

msaquarius's picture

great salad. could be enhanced with some zucchini olives nuts or seeds.

Frantic Flapjack's picture
4

I used couscous instead of bulghar wheat and pesto instead of tomato paste as I already had an open jar in the fridge. Very tasty and fresh flavours.

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