Roasted aubergine with bulgur & zesty dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 aubergines, halved lengthways
- 6 tbsp olive oil
- 250g bulgur wheat
- 2 large onions, finely sliced
- 1 tbsp ground cumin
- 400g can chickpeas,rinsed and drained
- handful each coriander and mint, chopped
- 1 garlic clove, crushed
- juice and zest 1 lemon
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.
