5 ounces bulgur wheat (see Parting Shots)
2 cloves garlic, crushed
4 Tablespoons olive oil
2 aubergines (eggplants) thinly sliced lengthwise
1 (410g/14 1/2-ounce) can chickpeas, drained
5 ounces cherry tomatoes, halved
1 red onion, chopped
100g/4 ounces vegetarian feta, crumbled
1 large bunch mint, leaves chopped (one reviewer suggested use of fresh basil for all or part of the mint)
1 lemon juiced
Cook the bulgur wheat according to pack instructions, then drain well.
In a small bowl, mix together the garlic and olive oil.
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 minutes each side, until charred and softened.
Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, the pour over the remaining garlicky oil and the lemon juice.
Mix and season well.
Pile onto plates with the charred aubergines.
Source: BBC's Good Food Vegetarian Cooking Series; Posted by LuAnn.