Charred aubergine, pepper & bulghar salad

Charred aubergine, pepper & bulghar salad

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
198
protein
6g
carbs
38g
fat
3g
saturates
0g
fibre
6g
sugar
6g
salt
0.2g

Ingredients

  • 175g bulghar wheat
  • 2 tbsp sundried tomato paste
  • 4 baby aubergines, each sliced lengthways into 3
  • 1 red pepper, sliced lengthways into 1cm pieces
  • 2 tsp olive oil
  • handful basil leaves

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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.

Recipe from Good Food magazine, August 2012

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Comments

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eleanormayo's picture
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We had this as a main course salad with added courgettes, would recommend.

msaquarius's picture
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great salad. could be enhanced with some zucchini olives nuts or seeds.

Frantic Flapjack's picture
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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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