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Smoky aubergine and bulgur wheat recipe

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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
Healthy
Vegan
Vegetarian
Dairy-free

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

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
1910kj
455kcal 23%
Fat
9g 13%
Saturates
1g 6%
Sugars
26g 29%
Salt
0.3g 5%

of the reference intake
Carbohydrate 72.8g Protein 13.2g Fibre 13.1g

Method

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