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Bulgur & eggplant pilaf” – simple and concise!


  • 4 tsp rapeseed oil
  • 2 onions, halved and thinly sliced (about 280g), scrunched to separate the pieces
  • 1 tbsp finely chopped ginger
  • 75g bulgur wheat
  • 1 tsp vegetable bouillon powder
  • ½ tsp cumin seeds
  • 400g can chickpeas, drained
  • 1 aubergine (about 260g), thinly sliced, or halved and sliced if it’s a thicker one
  • 20g coriander, chopped
  • 30g feta, crumbled (vegetarian, if necessary)
  • 10g toasted flaked almonds


  1. Heat 2 tsp of the oil in a large non-stick frying pan over a medium heat and fry the onions and ginger for 10 mins, stirring frequently until softened and golden. Set aside on a plate.

  2. Meanwhile, tip the bulgur, bouillon and cumin into a pan and cover with 400ml water. Stir well, then bring to the boil, cover and cook over a low heat for 10-15 mins, or until the liquid has completely absorbed. Tip the chickpeas into the pan, then cover and set aside.

  3. Meanwhile, heat the remaining oil in the pan you used to fry the onion over a medium-high heat, and fry the aubergine slices for 8-10 mins, keeping them in a single layer as much as possible. Flip them over halfway through the cooking time. After this time, cover and cook for a few minutes more until soft.

  4. Toss the cooked aubergine into the bulgur mixture along with the onions and coriander, then pile onto a platter and scatter over the feta and almonds before serving.

This recipe for bulgur and aubergine pilaf makes for a warm and filling vegetarian meal. Bulgur is a type of cracked wheat that is commonly used in Middle Eastern cooking. It has a chewy texture and is low in fat and calories. This recipe also features chickpeas, a great source of plant-based protein and fiber, which help to make this dish more filling and satisfying.

This dish is easy to make and requires only a few simple ingredients. To start, fry onions and ginger until they are softened and golden. While the onions cook, boil water in a separate pan and add in the bulgur, bouillon, and cumin. Cover and cook on a low heat until the liquid has been absorbed. Add in the chickpeas and set aside.

In the same pan as the onions were cooked, fry the aubergine slices on a medium-high heat until they are soft and tender. Flip them over halfway through the cooking time and give them a few minutes longer until they are evenly cooked.

Mix together the cooked aubergine, onions, and coriander with the bulgur mixture. Pile the mixture onto a platter and sprinkle with crumbled feta and toasted flaked almonds. This dish pairs well with a fresh salad or pita bread for dipping.

This dish can easily be made vegan by using a vegan alternative to feta cheese. It is also gluten-free and perfect for those who are looking for a healthy and filling vegetarian meal. Enjoy!