Feta tabbouleh with aubergines

Feta tabbouleh with aubergines

By Good Food
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(14 ratings)
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Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 140g bulgur wheat
  • 2 garlic cloves, 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 aubergines, thinly sliced lengthways
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Mint

    Mint

    mi-nt

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

  • juice 1½ lemon
    Lemon

    Lemon

    le-mon

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

Method

  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.

  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 Tip

    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.

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Comments, questions and tips

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blackie
6th Aug, 2019
5.05
Fantastic recipe the only thing I would say is it could take a bit more mint but that could be a personal taste So adaptable too could add other roast vegetables to it
russell_b21
10th Feb, 2016
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
24th Mar, 2014
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
19th Nov, 2013
5.05
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
20th Sep, 2011
5.05
Delicious - I left out the chickpeas and it was still lovely. A perfect packed lunch to take to work.
janie2go
28th Aug, 2011
5.05
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
24th Aug, 2009
5.05
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
13th Jun, 2009
5.05
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
23rd Aug, 2008
4.05
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
18th Aug, 2008
4.05
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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ridge1988
24th May, 2017
5.05
I made extra garlicky oil, then served this with some white fish with a bit of harissa and a bit of the garlicky oil dribbled over the fish. Went very nicely together.
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