Saturday Magazine – August 10, 2019

SATURDAY MAGAZINE 59

Cinnamon-spiced

aubergine

with feta

Something to really look
forward to come 1pm. The
herbed bulgur is so tasty with
the roasted aubergine and feta
cheese, with pops of sweetness
from the pomegranate.

SERVES: 3

★ 200g bulgur wheat, rinsed
★ 400ml vegetable stock
★ 100g green pitted olives
★ 1 large aubergine, sliced into
½cm-thick half-moons
★ 1 red onion, thickly sliced
★ 1 scant tsp ground cinnamon
★ ¼ nutmeg, grated

★ 1 tsp sea salt flakes
★ 2 tbsp olive oil
★ 25g flat-leaf parsley leaves,
finely chopped
★ 100g rocket, finely chopped
★ 1 lemon, juice only, plus more
if needed
★ 1 tbsp extra-virgin olive oil
★ 200g feta cheese, crumbled

★ 1 pomegranate, seeds only

1 Preheat the oven to 220°C/gas 7.
You will need two roasting tins for
this. Don’t try doing it all in just one
tin – the aubergine doesn’t like it.
2 Tip the bulgur wheat, vegetable
stock and the olives into a small

roasting tin.
3 In a second roasting tin, large
enough to hold everything in a single
layer, mix the aubergine and onion
with the cinnamon, nutmeg, salt
and olive oil.
4 Transfer both roasting tins to
the oven for 25 minutes, until the
aubergine is browned and cooked

through, the bulgur wheat is fluffy
and all the stock absorbed.
5 Stir the greens, lemon juice and
extra-virgin oil through the bulgur
wheat, then season to taste using
more salt and lemon juice.
6 Let everything cool, then transfer
the bulgur wheat to lunch boxes,
top with the roasted aubergine and

scatter the feta and pomegranate
seeds over the top.
7 Refrigerate until needed.