Recipe

Aubergine Tabbouleh

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Aubergine Tabbouleh

Bulgur with fresh tomatoes, fresh herbs, lemon & chickpeas, served with roast aubergine.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • 1 x aubergines – dice (1½ cm)
  • ½ cup x bulgur wheat
  • 100g x cherry tomatoes – cut into quarters
  • ¼ x red onion – peel & dice finely
  • 3g x mint – tear leaves
  • 5g x parsley – chop leaves roughly
  • ½ tin x chickpeas – drain & rinse
  • 1½ tbsp x balsamic glaze
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 2 x aubergines – dice (1½ cm)
  • 1 cup x bulgur wheat
  • 200g x cherry tomatoes – cut into quarters
  • ½ x red onion – peel & dice finely
  • 5g x mint – tear leaves
  • 10g x parsley – chop leaves roughly
  • 1 tin x chickpeas – drain & rinse
  • 3 tbsp x balsamic glaze
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest, then cut in half & juice.

Step 3

Roast aubergine: Place on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and mix. Arrange in a single layer and roast for 15-20 minutes until soft and golden.

Step 4

Bulgur wheat: Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the wheat and boil gently for 10 minutes until tender. Drain, season and leave to cool down slightly.

Step 5

Bulgur salad: Mix together the bulgur wheat, tomatoes, onion, mint, parsley, lemon zest and juice (to taste). Add the chickpeas and aubergine cubes and mix through. Drizzle with olive oil and season with salt and pepper to taste.

Step 7

Serve in a bowl and drizzle with the balsamic glaze.



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