Smoky Aubergines with Herby Bulgar Wheat
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Total: 45 mins
A hearty winter meal of warm bulgar tossed with juicy cherry tomatoes, toasted cashews, sweet pomegranate seeds and a pinch of cumin, topped with soft roast wedges of aubergine and finished with creamy yogurt and a fresh squeeze of lemon.
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498 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 150g bulgar wheat
  • 1 red onion
  • 1 lemon
  • 35g cashews
  • 1 tsp cumin seeds
  • 250g cherry vine tomatoes
  • 50g rocket
  • 1 pomegranate
  • 2 tbsp 0% fat Greek style yogurt
From your kitchen
  • 1 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
You'll need
  • Large roasting tin
  • Measuring jug
  • Frying pan
Step by step this way
  • 1.

    Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the aubergines and cut them into bite-sized pieces. Scatter the aubergine chunks into a large roasting tin lined with baking paper. Drizzle over 1 tsp oil and season with a good pinch of salt and pepper. Slide into the oven and roast for 25 mins, turning halfway, till very soft with crispy edges.

  • 2.

    Meanwhile, fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, then pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender.

  • 3.

    Peel and thinly slice the red onion. Slide the onion into a bowl. Grate in the lemon zest and juice in 1 half. Add a little salt and give the onions a stir. Set aside for 10 mins to pickle.

  • 4.

    Pop a dry frying pan on a medium heat. Scatter in the cashews and 1 tsp cumin seeds. Cook for 3-4 mins, tossing frequently, till golden and toasted. Tip the nuts and seeds into a bowl and crush with the end of a rolling pin or a jam jar.

  • 5.

    Slice the cherry tomatoes in half. Finely chop the rocket. Halve the pomegranate and place it, cut-side down, in the palm of your hand, over a bowl. Whack the pomegranate with a wooden spoon and the seeds should tumble out. Repeat with the other half. Pull any reluctant seeds out of the skin, and discard the skin and white pith.

  • 6.

    Fluff up the bulgar wheat. Stir in the rocket, pomegranate seeds, cumin seeds, toasted cashews and cherry tomatoes. Stir in a little salt and pepper. Divide the bulgar wheat between a couple of plates and top with the aubergine. Spoon over the pickled onions and lemony marinade. Serve with the yogurt and wedges of the remaining lemon on the side.

  • Tip

    A dollop of inspiration
    Your extra yogurt will keep in the fridge for a few days, and is just the thing for whizzing into smoothies, topping with fresh fruit, granola or honey for a quick breakfast, or dolloping over a stew, curry or chilli to keep things cool.

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