Warm pesto roast veg
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Roasted aubergine with bulgur & zesty dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 aubergineshalved lengthways
- 6 tbsp olive oil
- 250g bulgur wheat
- 2 large onionsfinely sliced
- 1 tbsp ground cumin
- 400g can chickpeasrinsed and drained
- handful each corianderand mint, chopped
- 1 garlic clovecrushed
- juice and zest 1 lemon
Nutrition: per serving
- kcal511
- fat21g
- saturates3g
- carbs71g
- sugars10g
- fibre7g
- protein14g
- salt0.38glow
Method
step 1
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.
step 2
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.
step 3
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.
