Name: Bulgur & aubergine pilaf
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 4 tsp rapeseed oil -; 2 onions, halved and thinly sliced (about 280g), scrunched to separate the pieces -; 1 tbsp finely chopped ginger -; 75g bulgur wheat -; 1 tsp vegetable bouillon powder -; ½ tsp cumin seeds -; 400g can chickpeas, drained -; 1 aubergine (about 260g), thinly sliced, or halved and sliced if it’s a thicker one -; 20g coriander, chopped -; 30g feta, crumbled (vegetarian, if necessary) -; 10g toasted flaked almonds -

Ingredients for - Bulgur & aubergine pilaf

1. 4 tsp rapeseed oil

2. 2 onions, halved and thinly sliced (about 280g), scrunched to separate the pieces

3. 1 tbsp finely chopped ginger

4. 75g bulgur wheat

5. 1 tsp vegetable bouillon powder

6. ½ tsp cumin seeds

7. 400g can chickpeas, drained

8. 1 aubergine (about 260g), thinly sliced, or halved and sliced if it’s a thicker one

9. 20g coriander, chopped

10. 30g feta, crumbled (vegetarian, if necessary)

11. 10g toasted flaked almonds

How to cook deliciously - Bulgur & aubergine pilaf

1 . Stage

Heat 2 tsp of the the oil in a large non-stick frying pan over a medium heat and fry the onions and ginger for 10 mins, stirring frequently until softened and golden. Set aside on a plate.

2 . Stage

Meanwhile, tip the bulgur, bouillon and cumin into a pan and cover with 400ml water. Stir well, then bring to the boil, cover and cook over a low heat for 10-15 mins, or until the liquid has completely absorbed. Tip the chickpeas into the pan, then cover and set aside.

3 . Stage

Meanwhile, heat the remaining oil in the pan you used to fry the onion over a medium-high heat, and fry the aubergine slices for 8-10 mins, keeping them in a single layer as much as possible. Flip them over halfway through the cooking time. After this time, cover and cook for a few minutes more until soft.

4 . Stage

Toss the cooked aubergine into the bulgur mixture along with the onions and coriander, then pile onto a platter and scatter over the feta and almonds before serving.

1. Bulgur & aubergine pilaf

2. Healthy vegan enchiladas

Recipe information

Cooking:

10 min.

Servings per container:

Bulgur & aubergine pilaf

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