Ingredients

  • 12 baby aubergines
  • 75ml olive oil
  • 1 tbsp za’atar
Tabbouleh
  • 200g bulgur wheat cooked as per pack instructions
  • 50g shelled pistachios, chopped
  • 50g pine nuts
  • 50g dried apricots, chopped
  • 1 large bunch of mint, parsley and coriander, all chopped
  • 50ml 100g pomegranate seeds
  • 50g Almonds
  • Pomegranate molasses
  • 1 lemon juice and zest
  • 100ml olive oil

Method

Print Recipe

Preheat the grill to high heat.

Place the aubergines onto a tray, drizzle in olive oil, sprinkle in za’atar, salt and pepper. Then grill for 5 to 6 minutes until charred.

To make the tabbouleh, add all of the remaining ingredients to the bulgur wheat, stir and serve with the aubergines.

Ingredients

  • 12 baby aubergines
  • 75ml olive oil
  • 1 tbsp za’atar
Tabbouleh
  • 200g bulgur wheat cooked as per pack instructions
  • 50g shelled pistachios, chopped
  • 50g pine nuts
  • 50g dried apricots, chopped
  • 1 large bunch of mint, parsley and coriander, all chopped
  • 50ml 100g pomegranate seeds
  • 50g Almonds
  • Pomegranate molasses
  • 1 lemon juice and zest
  • 100ml olive oil

Method

Preheat the grill to high heat.

Place the aubergines onto a tray, drizzle in olive oil, sprinkle in za’atar, salt and pepper. Then grill for 5 to 6 minutes until charred.

To make the tabbouleh, add all of the remaining ingredients to the bulgur wheat, stir and serve with the aubergines.

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