Swap rice for quick-cooking bulgur wheat and chickpeas in this gently spiced pilaf, peppered with fried aubergine, sticky onions and crumbled feta
Ingredients
- 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
Method
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Heat 2 tsp of the 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.
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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.
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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.
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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.