Bulgur & aubergine pilaf

Mar 28 2023

Swap rice for quick-cooking bulgur wheat and chickpeas in this gently spiced pilaf, peppered with fried aubergine, sticky onions and crumbled feta

Ingredients

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

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.