Feta tabbouleh with aubergines

Feta tabbouleh with aubergines

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(11 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal395
  • fat19g
  • saturates5g
  • carbs44g
  • sugars7g
  • fibre6g
  • protein14g
  • salt1.29g
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  • 140g bulghar wheat
  • 2 garlic clove, crushed
  • 4 tbsp 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…

  • 2 aubergine, thinly sliced lengthways



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

  • 410g can chickpea, drained
  • 140g cherry tomato, halved
  • 1 red onion, chopped
  • 100g feta cheese, crumbled
  • 1 large bunch mint, leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice 1½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments (11)

russell_b21's picture

Delicious! Great recipe that you can add lots of extras to as it suits. Left out the onion and used a mix of fresh mint and parsley. Added some Quorn chicken pieces and some sumac. Yum!

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

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

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

janie2go's picture

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

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

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

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

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

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

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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