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Whole Roasted Eggplant with Spiced Bulgur & Feta
SERVES: 4 • TOTAL TIME: 1 HOUR 15 MINUTES
Ingredients:
4 eggplants
200g bulgur wheat, rinsed
400mL vegetable stock
1 red onion, thinly sliced, divided
100g chickpeas, rinsed and drained
100g red kidney beans, rinsed and drained
1 tbsp ground coriander 1 clove garlic, minced
Pinch of dried chilli flakes 2cm piece of fresh ginger, peeled and finely diced
2 tsp light soy sauce
2 tbsp olive oil
2 tbsp flat leaf parsley leaves, finely chopped
Juice of 1 lemon
200g vegan feta, crumbled
Directions:
Preheat oven to 200ËšC.
Place eggplants on a baking tray lined with baking paper. Prick the skin with a fork in several places, then roast for 20 minutes. Remove from oven, allow to cool slightly, then slice a slit into each eggplant and scoop out about half the flesh into a bowl. Set aside.
In a separate roasting tin combine bulgur wheat, stock and half the red onion and cook for 25 minutes or until the bulgur is fluffy and all the stock has been absorbed. Remove from oven and set aside to cool slightly, then add eggplant flesh, chickpeas, beans, coriander, garlic, chilli flakes, ginger, soy sauce, and olive oil and toss to combine.
Spoon the bulgur wheat mixture into the eggplants and return to the oven to roast for a further 10–15 minutes.
Remove from oven and drizzle with lemon juice and crumble with feta. Scatter reserved onion and parsley over the top and serve immediately.