Feta tabbouleh with aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 140g bulgur wheat
- 2 garlic cloves, crushed
- 4 tbsp olive oil
- 2 aubergines, thinly sliced lengthways
- 410g can chickpea, drained
- 140g cherry tomato, halved
- 1 red onion, chopped
- 100g feta cheese, crumbled
- 1 large bunch mint, leaves chopped
- juice 1½ lemon
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.
