Feta tabbouleh with aubergines

Feta tabbouleh with aubergines

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
395
protein
14g
carbs
44g
fat
19g
saturates
5g
fibre
6g
sugar
7g
salt
1.29g

Ingredients

  • 140g bulghar wheat
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil
  • 2 aubergines, thinly sliced lengthways
  • 410g can chickpeas, drained
  • 140g cherry tomatoes, halved
  • 1 red onion, chopped
  • 100g feta cheese, crumbled
  • 1 large bunch mint, leaves chopped
  • juice 1½ lemon

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Method

  1. Cook the bulghar wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
  2. Tip the bulghar wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.

Recipe from Good Food magazine, June 2008

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Comments

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fenuz's picture

Ho fatto questo per buffet battesimo di mio figlio ed è andato giù una tempesta! Ho fatto sinced e scambiato le melanzane per le zucchine che è altrettanto bello! `fenuz

Rosalie411's picture

Yum! Made this for dinner and loved it. Made a few changes based on what I had in the cupboard - giant cous cous and balsamic in place of the lemon as I am not a fan.

rachaelyoung's picture
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Made this last night for dinner and it was really great. Subbed in lentils for chickpeas and cous cous as i didnt have any bulgar wheat. The aubergine was nice but next time i might use courgettes and only half cook them so theres a bit of crunch as the texture wasn't ideal. Didn't use the onion and it really didn't need it with all the garlic!

esthersnook's picture
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Delicious - I left out the chickpeas and it was still lovely. A perfect packed lunch to take to work.

janie2go's picture
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I makes this version of tabbouleh regularily and it is just SO moreish my husband and I end up eating far more than we should in 1 sitting. I think the aubergines really make this, I browned them and then finished off in the oven to make sure they were soft. Its great for serving at a gathering as theres loads of it and the flavours seem to improve the next day so a great make ahead receipe!

legood's picture
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I made this for my Son's christening buffet and it went down a storm! I have made it sinced and swapped the aubergine for courgettes which is just as nice!

ckeatinge's picture
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I thought this delicious... I BBQ'ed the aubergines and served it with steak, and it was delicious and fresh despite omitting the garlic as it doesn't agree with me... I 1/2ed the mint and added basil.

bethocallaghan's picture
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Very nice - though a little garlicky I thought - I dont worry about me - I love garlic - I'm more worried about people at work when they have to work with me!

peskypeeza's picture
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Used low-fat feta in a bid to cut down saturated fat and forgot to buy any cherry toms but still came out well!

The grilled aubergines were a surprise hit. OH, who usually isn't too fussed about them remarked that they were 'OK' done this way.

Would make again for a light, summery meal.

karina_ams's picture
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I always try to serve as much healty food as possible - without someone asking me at the dinertable 'ow...this must be one of your healthy recipes...' It was silent at the dinertable and plates were empty at the end :o) I will make this again soon!

Frantic Flapjack's picture
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This was a light summery supper although to boost it a bit I served it with sausages and also added some toasted pinenuts to give it some extra texture. I think it could have done without the aubergine though - it was a bit gelatinous.

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