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Feta tabbouleh with aubergines

Feta tabbouleh with aubergines

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Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal395
fat19g
saturates5g
carbs44g
sugars7g
fibre6g
protein14g
low insalt1.29g
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Ingredients

Method

  • STEP 1

    Cook the bulgur 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.

  • STEP 2

    Tip the bulgur 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 TIPS
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.

Recipe from Good Food magazine, June 2008

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Overall rating

Rating: 5 out of 5.14 ratings

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