Roast aubergines with bulghur & parsley
Roast aubergine with herby bulghur wheat salad drizzled with tangy tahini dressing and crowned with pomegranate seeds for a flavorful Middle Eastern dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at supervalu.ie.
Cooking tools:
- Fine-mesh sieve
- Kettle
- Mixing bowl
- Plastic wrap
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Whisk
- Plate
- Airtight container
Ingredients
- 300 ml Boiling Water
- 100 g Bulghur Wheat
- 1 Lemon juice only
- 3 tbsp Olive Oil
- 0 Pepper
- 0 Salt
- 2 SuperValu Aubergine cut into slices 3cm thick
- 100 g SuperValu Fresh Parsley chopped, plus extra to garnish
- 3 SuperValu Tomato diced
- 100 ml Tahini
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