Roasted Aubergine With Bulghar & Zesty Dressing
Roasted aubergines, golden onions, and fluffy bulgur - this dish is a symphony of flavors and textures. The aubergines are tender and flavorful, the bulgur is perfectly cooked, and the onions add a sweet caramelized note. Drizzled with a zesty herb dressing, each bite is a burst of Mediterranean goodness.
— Constant Cookbook
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
Instructions
- 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.
- Meanwhile, tip the bulgur 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 bulgur and stir into the onions with the chickpeas. Season.
- Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulgur mix on each plate, top with half an aubergine and drizzle over some dressing.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 511 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.38 milligram of sodium
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