Feta tabbouleh with aubergines

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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.

Bulghar wheat

With a nutty texture, bulghar wheat is made by steaming, drying and crushing whole wheat. Don't confuse it with cracked wheat, which is very hard, takes a lot of cooking and is more difficult to find. Look for different types of bulghar in Middle Eastern stores, especially wholegrain and high-fibre varieties, which still contain some bran. Substitute it where you would normally use couscous.

Per serving

395 kcalories, protein 14g, carbohydrate 44g, fat 19 g, saturated fat 5g, fibre 6g, salt 1.29 g

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• Dee Dee

  04 June 2008

  Dee Dee rated this recipe

  

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• Frantic Flapjack

  13 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  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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• Ellie

  05 July 2008

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• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  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!

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• LisaPisa

  18 August 2008

  LisaPisa rated and commented on this recipe

  

  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.

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• Beth

  23 August 2008

  Beth rated and commented on this recipe

  

  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!

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• Caroline

  13 June 2009

  Caroline rated and commented on this recipe

  

  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.

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• Lou

  24 August 2009

  Lou rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

High in fibre, 3 of 5-a-day

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

Per serving

395 kcalories, protein 14g, carbohydrate 44g, fat 19 g, saturated fat 5g, fibre 6g, salt 1.29 g

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