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Charred aubergine, pepper & bulghar salad

Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 198
  • Carbohydrates 38
  • Saturated Fat 0
  • Sugar 6
  • Protein 6
  • Fat 3
  • Fibre 6
  • Salt 0.2

Nutrition per serving

  • Calories 198
  • Carbohydrates 38
  • Saturated Fat 0
  • Sugar 6
  • Protein 6
  • Fat 3
  • Fibre 6
  • Salt 0.2

Ingredients

  • 175g bulghar wheat
  • 2 tbsp sundried tomato paste
  • 4 baby aubergines, each sliced lengthways into 3
  • 1 red pepper, sliced lengthways into 1cm pieces
  • 2 tsp olive oil
  • handful basil leaves

Method

  1. Prepare bulghar following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.

  2. Heat a BBQ or griddle pan to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred.

  3. Stir the aubergines and red pepper into the bulghar mixture, then season and stir through the basil.

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