Feta tabbouleh with aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 140g bulgur wheat
- 2 garlic clovescrushed
- 4 tbsp olive oil
- 2 auberginesthinly sliced lengthways
- 410g can chickpeadrained
- 140g cherry tomatohalved
- 1 red onionchopped
- 100g feta cheesecrumbled
- 1 large bunch mintleaves chopped
- juice 1½ lemon
Nutrition: per serving
- kcal395
- fat19g
- saturates5g
- carbs44g
- sugars7g
- fibre6g
- protein14g
- salt1.29glow
Method
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.
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.
