Name: Feta tabbouleh with aubergines
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 140g bulgur wheat; 2 garlic cloves crushed; 4 tbsp olive oil; 2 aubergines thinly sliced lengthways; 410g can chickpea drained; 140g cherry tomato halved; 1 red onion chopped; 100g feta cheese crumbled; 1 large bunch mint leaves chopped; juice 1½ lemon

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Feta tabbouleh with aubergines

Feta tabbouleh with aubergines

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.15 ratingsRate

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This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

140g bulgur wheat
2 garlic cloves

crushed
4 tbsp olive oil
2 aubergines

thinly sliced lengthways
410g can chickpea

drained
140g cherry tomato

halved
1 red onion

chopped
100g feta cheese

crumbled
1 large bunch mint

leaves chopped
juice 1½ lemon

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Nutrition: per serving

kcal395
fat19g
saturates5g
carbs44g
sugars7g
fibre6g
protein14g
salt1.29g

low

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.

RECIPE TIPS

BULGHAR WHEAT

With a nutty texture, bulghar wheat is made by steaming, drying and crushing whole wheat. Don’t confuse it with cracked wheat, which is very hard, takes a lot of cooking and is more difficult to find. Look for different types of bulghar in Middle Eastern stores, especially wholegrain and high-fibre varieties, which still contain some bran. Substitute it where you would normally use couscous.

Recipe from Good Food magazine, June 2008

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A star rating of 4.6 out of 5.15 ratings

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