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Roasted Aubergine With Bulgar And Zesty Dressing

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Ingredients
  Aubergines 2 , halved lengthways
  Olive oil 6 Tablespoon
  Bulgar wheat 9 Ounce (250 Gram)
  Onions 2 Large, finely sliced
  Ground cumin 1 Tablespoon
  Canned chickpeas 400 Gram, rinsed and drained
  Coriander 1⁄4 Cup (4 tbs), chopped (Use A Handful)
  Mint 1⁄4 Cup (4 tbs), chopped (Use A Handful)
  Garlic 1 Clove (5 gm), crushed
  Lemon 1 , zest grated and juice extracted
Directions

GETTING READY
1. Heat oven to 220C/200C fan/gas
2. Using the tip of a knife make a criss-cross pattern in the aubergine.
3. Let it sit in a roasting tin, brushing with 2 tablespoon olive oil, seasoning and roast for 30 minutes.

MAKING
4. Into a pan add the bulghar with 1 litre of water.
5. Let it boil, then simmer for 15 minutes until soft.
6. In 1 tablespoon olive oil cook the onions such that golden and soft, add the cumin and cook for 1 minute. more.
7. Draining the bulghar stir it into the onions with the chickpeas and season.
8. Combine the rest of the oil with the herbs, garlic, lemon zest, juice and seasoning.

SERVING
9. On each plate piling a quarter of the bulghar mix, top with half an aubergine and drizzle over some dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
2

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