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Feta tabbouleh with aubergines

Ingredients

  1. Step 1 140g bulgur wheat
  2. Step 2 2 garlic cloves , crushed
  3. Step 3 4 tbsp olive oil
  4. Step 4 2 aubergines , thinly sliced lengthways
  5. Step 5 410g can chickpea , drained
  6. Step 6 140g cherry tomato , halved
  7. Step 7 1 red onion , chopped
  8. Step 8 100g feta cheese , crumbled
  9. Step 9 1 large bunch mint , leaves chopped
  10. Step 10 juice 1½ lemon
Feta tabbouleh with aubergines
Calories: 395 Carbohydrate: 44 g Protein: 14 g Fat: 19 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 4

TAGS

Buffet Dinner Main course Side Dish Snack Supper Greek Al fresco Aubergine Aubergine Cherry tomato Cherry tomato chickpea chickpea Egg plant Fetum Feta cheese Good Food salad Summery

Directions

  1. Step 1 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.
  2. Step 2 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.