Roasted Aubergine With Bulgur Zesty Dressing Recipes

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ROASTED AUBERGINE WITH BULGUR & ZESTY DRESSING



Roasted aubergine with bulgur & zesty dressing image

This tasty veggie meal is high in healthy fibre and full of Middle Eastern flavour

Provided by Good Food team

Time 40m

Number Of Ingredients 9

2 aubergines , halved lengthways
6 tbsp olive oil
250g bulgur wheat
2 large onions , finely sliced
1 tbsp ground cumin
400g can chickpeas ,rinsed and drained
handful each coriander and mint, chopped
1 garlic clove , crushed
juice and zest 1 lemon

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 511 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.38 milligram of sodium

EGGPLANT WITH BULGUR



Eggplant With Bulgur image

Bulgur wheat is my new "fav" -- it is so delicious and nutty tasting. This recipe comes from my "America's Best Recipes" cookbook and was contributed by Friends of Strong Memorial Hospital, New York.

Provided by DailyInspiration

Categories     Grains

Time 56m

Yield 6 serving(s)

Number Of Ingredients 11

1 large eggplant, peeled and cut into 1-inch cubes
1 cup onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup Bulgar wheat, uncooked
2 1/2 cups vegetable juice (or tomato juice)
1/2 cup almonds, sliced
1 1/2 teaspoons dried oregano
1/4 cup parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook eggplant in boiling water to cover 3 minutes. Drain and set aside. Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally. Add eggplant, bulgur , and remaining ingredients to skillet. Bring to a boil; reduce heat and simmer uncovered for 3 minutes.
  • Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish. Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 188.4, Fat 10.9, SaturatedFat 1.2, Sodium 438.6, Carbohydrate 21.1, Fiber 7.2, Sugar 7.2, Protein 5.4

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