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Ingredients
- 200 gm Bulgar wheat
- 4 Tbsp. Extra virgin olive oil
- 2 x Aubergines
- 1 Tbsp. Chives, minced
- 1 Tbsp. Coriander, minced
- 1 lrg Tomato, finely diced Half a lemon, juice of
- 1 handf fresh mint leaves
- 1 x Garlic clove, crushed Salt and pepper
Directions
- 1 Place the bulgar wheat in a pan and pour over just sufficient boiling water to cover. Cook for about 12 min or possibly according to pack instructions, till soft.
- 2 Heat half the extra virgin olive oil in a griddle pan. Slice the aubergine in 1cm wide rings. Place the slices of aubergine in the pan and drizzle over the remaining oil. Season generously. Cook each side for 2-3 min till charred.
- 3 Drain the bulgar wheat. Add in the chives, coriander, tomato, lemon juice, seasoning and mix.
- 4 Using a blender, puree the aubergine along with the mint and garlic.
- Serve the babaganouche and bulgar wheat together, garnished with fresh herbs and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 2 servings | |
| Calories 353 | |
| Calories from Fat 250 | 71% |
| Total Fat 28.32g | 35% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1094mg | 31% |
| Total Carbs 26.37g | 7% |
| Dietary Fiber 14.8g | 49% |
| Sugars 10.97g | 7% |
| Protein 4.92g | 8% |
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