Feta tabbouleh with aubergines

This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 395
  • fat 19g
  • saturates 5g
  • carbs 44g
  • sugars 7g
  • fibre 6g
  • protein 14g
  • salt 1.29g


  • 140g bulghar wheat
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil
  • 2 aubergines, thinly sliced lengthways
  • 410g can chickpeas, drained
  • 140g cherry tomatoes, halved
  • 1 red onion, chopped
  • 100g feta cheese, crumbled
  • 1 large bunch mint, leaves chopped
  • juice 1½ lemon


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.


  1. Cook the bulghar 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 bulghar 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.

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