Aubergine with bulgur wheat and tahini

Aubergine with bulgur wheat and tahini is a simple yet delicious dish. It’s easy to make and satisfying. Naturally vegan and easily made gluten-free too.

1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
½ tsp sweet paprika
2-3 tbsp extra virgin olive oil
2 medium aubergines
1 cup bulgur wheat (quinoa or millet would work for GF version)
¼ cup sultanas, chopped finely
3 tbsp finely chopped preserved lemon skin
1 cup cooked chickpeas
10 green Kalamata olives, sliced
large handful of coriander or parsley leaves, torn
large handful of mint leaves, torn
2 small spring onions, finely sliced
seeds of ¼ pomegranate
handful of almonds, chopped

DRESSING:
1 tbsp tahini
½ lemon, juice only
1-2 tsp maple syrup
1 small garlic clove, grated
salt and pepper, to taste

View the full recipe at Lazy Cat Kitchen →