Feta tabbouleh with aubergines

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

If you want to add more lacto ovo vegetarian recipes to your recipe box, Feta tabbouleh with aubergines might be a recipe you should try. This recipe serves 4. One serving contains 558 calories, 20g of protein, and 23g of fat. If you have bulgur wheat, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. A few people really liked this main course. This recipe is typical of middl eastern cuisine. If you like this recipe, take a look at these similar recipes: Spelt, Fetan And Aubergines, Griddled Aubergines With Feta, Mint And Chilli, and Tabbouleh with Beans and Feta.

Instructions

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.

Ingredients you will need

Bulgur

Eggplant

Olive Oil

Seasoning

Garlic

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Bulgur

Lemon Juice