| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 200 |
g |
Bulgar wheat |
| 4 |
tb |
Olive oil |
| 2 |
|
Aubergines |
| 1 |
tb |
Chives; chopped |
| 1 |
tb |
Coriander; chopped |
| 1 |
lg |
Tomato; finely diced |
|
|
Half a lemon; juice of |
| 1 |
|
Handful fresh mint leaves |
| 1 |
|
Garlic clove; crushed |
|
|
Salt and pepper |
INSTRUCTIONS
1 Place the bulgar wheat in a pan and pour over just enough boiling
water to cover. Cook for about 12 minutes or according to pack
instructions, until soft.
2 Heat half the olive oil in a griddle pan. Slice the aubergine in
1cm wide rings. Place the slices of aubergine in the pan and drizzle
over the remaining oil. Season generously. Cook each side for 2-3
minutes until charred.
3 Drain the bulgar wheat. Add the chives, coriander, tomato, lemon
juice, seasoning and mix.
4 Using a blender, puree the aubergine along with the mint and garlic.
Serve the babaganouche and bulgar wheat together, garnished with fresh
herbs and lemon wedges.
Converted by MC_Buster.
Per serving: 255 Calories (kcal); 27g Total Fat; (93% calories from
fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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