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Roasted aubergine with bulgur & zesty dressing

Roasted aubergine with bulgur & zesty dressing

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This tasty veggie meal is high in healthy fibre and full of Middle Eastern flavour

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal511
fat21g
saturates3g
carbs71g
sugars10g
fibre7g
protein14g
low insalt0.38g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Score a criss-cross pattern in the aubergine with the tip of a knife. Sit in a roasting tin, brush with 2 tbsp olive oil, season, then roast for 30 mins.

  • STEP 2

    Meanwhile, tip the bulgur into a pan with 1 litre of water. Bring to the boil, then simmer for 15 mins until soft. Cook the onions in 1 tbsp olive oil until golden and soft, add the cumin, then cook for 1 min more. Drain the bulgur and stir into the onions with the chickpeas. Season.

  • STEP 3

    Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulgur mix on each plate, top with half an aubergine and drizzle over some dressing.

RECIPE TIPS
TURN IT INTO A ONE-POT: EASY CHICKEN TAGINE

Cook the onions in 2 tbsp oil until golden. Cube the aubergines, add to the pan with remaining oil, then cook for 10 mins or until soft. Stir in 2 tbsp each ground cumin and coriander. Cook for 1 min. Stir through 500g cubed chicken thighs and brown. Tip in 400g can tomatoes, 140g chopped dried apricots and 300ml water. Gently simmer until thickened and chicken is cooked through, around 30 mins. Season, scatter with coriander and serve with boiled bulghar.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

Rating: 4 out of 5.3 ratings
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