Charred aubergine, pepper & bulgur salad

Charred aubergine, pepper & bulgur salad

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(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal198
  • fat3g
  • saturates0g
  • carbs38g
  • sugars6g
  • fibre6g
  • protein6g
  • salt0.2g
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  • 175g bulgur wheat
  • 2 tbsp sundried tomato paste
  • 4 baby aubergines, each sliced lengthways into 3



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

  • 1 red pepper, sliced lengthways into 1cm pieces
  • 2 tsp 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…

  • handful basil leaves


  1. Prepare bulgur 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 bulgur mixture, then season and stir through the basil.

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Comments, questions and tips

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RosieVimes's picture
23rd Sep, 2015
Thought this was nice, but nothing special. Made a good working lunch.
15th Aug, 2013
We had this as a main course salad with added courgettes, would recommend.
13th Jul, 2013
great salad. could be enhanced with some zucchini olives nuts or seeds.
Frantic Flapjack
2nd Sep, 2012
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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