Cinnamon spiced aubergines, feta, olives and herbed bulgur wheat
100%
1
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
34
High
Nutrition per serving
Calories703.3 kcal (35%)
Total Fat36 g (51%)
Carbs81.1 g (31%)
Sugars16.7 g (19%)
Protein22.5 g (45%)
Sodium2464.5 mg (123%)
Fiber18.8 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
200gbulgur wheat
rinsed
400mlvegetable stock
100ggreen pitted olives
1aubergine
large, 1/2 cm half moons
1red onion
thickly sliced
1 teaspoonground cinnamon
scant
0.5nutmeg
grated
1 teaspoonsea salt flakes
2 tablespoonsolive oil
25gparsley leaves
finely chopped
100grocket
finely chopped
1lemon juice only
1 tablespoonolive oil
200gfeta
crumbled
1pomegranate
seeds only
Instructions
Step 1
Preheat oven 200’C fan. In one roasting tin, add the bulgur veg stock and olives.
Step 2
Mix the aubergine and onion with the cinnamon, nutmeg salt and olive oil in a second roasting tin in a single layer. Put both tins in the oven for 25 mins until aubergine is crisp and cooked through and the bulgur is fluffy and has absorbed the stock.
Step 3
Stir the Greens, lemon and oil through the bulgur wheat. Adjust with salt and lemon juice as needed.
Step 4
To serve: Allow to cool. Dish up the bulgur, top with the aubergine mix and top with scattered feta and pomegranate seeds.
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