Cookbook

Feta Tabbouleh with Aubergines (Eggplant) *PIC*

Feta Tabbouleh with Aubergines (Eggplant)

This was the cover recipe on the Summer, 2010, issue of BBC's Good Food Vegetarian Cooking Series. Beautiful!
NOTE: Zucchini has been suggested as a replacement for the aubergines!
Prep Time 10 minutes
Cook time 20 minutes

Serves 4

Ingredients:

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

Instructions:

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.


Bulghar wheat
With a nutty texture, bulgur wheat is made by steaming, drying and crushing whole wheat. Don't confuse it with cracked wheat, which is very hard, takes a lot of cooking and is more difficult to find. Look for different types of bulgur in Middle Eastern stores, especially wholegrain and high-fiber varieties, which still contain some bran. Substitute it where you would normally use couscous.

Source: BBC's Good Food Vegetarian Cooking Series; Posted by LuAnn.

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