Feta tabbouleh with aubergines

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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

  Ellie rated this recipe

  

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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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• janie2go

  28 August 2011

  janie2go rated and commented on this recipe

  

  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!

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• Polly

  20 September 2011

  Polly rated and commented on this recipe

  

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

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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, sugar 7g, salt 1.29 g

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