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Roasted aubergine with bulghar & zesty dressing

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 511
  • Carbohydrates 71
  • Saturated Fat 3
  • Sugar 10
  • Protein 14
  • Fat 21
  • Fibre 7
  • Salt 0.38

Nutrition per serving

  • Calories 511
  • Carbohydrates 71
  • Saturated Fat 3
  • Sugar 10
  • Protein 14
  • Fat 21
  • Fibre 7
  • Salt 0.38

Ingredients

  • 2 aubergines, halved lengthways
  • 6 tbsp olive oil
  • 250g bulghar 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

Tip

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.

Method

  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.

  2. Meanwhile, tip the bulghar 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 bulghar and stir into the onions with the chickpeas. Season.

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

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