Easy Healthy Salad

Bulgar Pilaf with Garlicy Aubergines – Recipe below – enjoy x JGS

Serves 4

2 aubergines, cut into 1 inch pieces
4 tbsp oil
2 tsp garlic powder
2 tsp smoked paprika
1 onion, finely chopped
2 cloves garlic crushed
2 tomatoes, finely chopped (240g)
1 tbsp tomato puree
250g bulgur wheat
400ml vegetable stock
1 tin chickpeas, drained
A handful of finely chopped parsley leaves
The juice of ½ a lemon
Salt and pepper

1. Pre-heat the oven to 200c fan. Chuck the aubergines into a roasting tray and drizzle over 2 tbsp of the olive oil. Sprinkle over the garlic powder, smoked paprika and some salt and pepper. Toss together and roast for 25-30 minutes or until golden and crispy.
2. Heat the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until a little golden. Add the garlic, tomatoes and tomato puree. Season well and mix together. Cook, stirring occasionally, for 6-8 minutes or until the tomatoes have broken down into a thick sauce. you can add a little splash of water if they start looking dry.
3. Tip the bulgur into the pan and mix well. Pour in the stock and stir together, Cover, reduce the heat to low and cook for 10-12 minutes or until the liquid has been absorbed. Remove from the heat and leave to stand without the lid for 3 minutes to let the steam out.
4. Chuck in the chickpeas, most of the parsley and lemon. Mix together. Check the seasoning, adding more salt to taste. Transfer to a serving dish and top with the aubergines and the remaining parsley. Grab a fork and dive in.