Smoky aubergine and bulgur wheat recipe
Created by The Tesco Recipes team
As far as traybake dinner recipes go, this one has it all! It's simple, flavour-packed and provides 2 of your 5-a-day. Smoky roasted aubergine sits on a bed of bulgur wheat laced with jammy onions, sweet currants and raisins. If you don't need it to be plant-based, serve with chicken, fish or feta. Delicious!
See method- Serves 4
- Takes 50 mins
- 455 calories / serving
- Vegetarian
- Healthy
- Dairy-free
- Vegan
Ingredients
- 2 aubergines, trimmed, each cut into 6 long wedges
- 1 tbsp extra-virgin olive oil
- 2 large garlic cloves, finely crushed
- 2 tbsp smoked paprika
- 2 tbsp ground cumin
- 250g bulgur wheat
- 10 cardamom pods
- 60g raisins
- 40g currants
- 2 red onions, thinly sliced
- 1 reduced-salt vegetable stock cube, made up to 500ml
- 220g cherry tomatoes on the vine
- 1 lemon, zested and juiced
- 20g toasted flaked almonds
- 20g fresh flat-leaf parsley, chopped
- 1 red chilli, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 1910kJ 455.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 26g
of the Reference intake
Carbohydrate 72.8gProtein 13.2gFibre 13.1g
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- Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the aubergines in the oil, garlic and 1 tbsp each smoked paprika and ground cumin until evenly coated.
- In a roasting tray, toss the bulgur wheat, cardamom pods, remaining spices, the raisins, currants and onions together until evenly combined. Stir in the stock, top with the aubergines and tomatoes on the vine. Roast for 30-35 mins until the stock has been absorbed and the aubergine and bulgur wheat are tender.
- Remove the cardamom pods, then stir in the lemon juice, fluff up the bulgur wheat with a fork and mix the aubergines and tomatoes into the dish until evenly combined. Serve topped with the almonds, parsley, lemon zest and red chilli. Leftovers will keep in an airtight container in the fridge for up to 3 days.
- See more Vegan recipes
