Feta Tabbouleh With Aubergines
This vibrant and satisfying recipe brings together the smoky flavors of char-grilled aubergines with a zesty bulgur wheat salad. The tender aubergine strips are charred to perfection, complemented by a fragrant mixture of bulgur wheat, chickpeas, juicy cherry tomatoes, tangy feta cheese, and fresh mint. Drizzled with a garlicky olive oil dressing and a generous squeeze of lemon juice, this dish is a delicious explosion of flavors and textures that are sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 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
Instructions
- Cook the bulgur 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.
- Tip the bulgur 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.29 milligram of sodium
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