Bulgur & aubergine pilaf

Bulgur & aubergine pilaf

Swap rice for quick-cooking bulgur wheat and chickpeas in this gently spiced pilaf, peppered with fried aubergine, sticky onions and crumbled feta
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



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