Aubergines are in season right now and are getting regularly added in meals and sides at home. This particular side is like a little summer echo for me. The delicious smell of char-grilling aubergines and peppers in my kitchen always makes me think of those BBQ summer evenings. That’s a feeling I like to hold onto in the dark, cold and wet evenings of October… This side dish would go very well with most meals and is a good accompaniment to poultry, beef, pork and lamb… Goes perfect with a Moroccan Tagine too!
Charred Aubergine, pepper and bulgur salad
Serves 4 | Prep 10 minutes | Cook 15 minutes | Easy | Vegan
You’ll need:
- 175g bulgur wheat;
- 2 tbsp sundried tomato paste;
- 4 baby aubergines, each sliced lengthways into 3;
- 1 red pepper, sliced lengthways into 1cm pieces;
- 2 tsp olive oil;
- handful basil leaves.
Prepare bulgur following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.
Heat a griddle pan (or BBQ if the weather allows!) to high. Drizzle the aubergines and red pepper with the oil and cook for 5 mins on each side until lightly charred. You might have to do this in batched, depending on the size of your pan.
Stir the aubergines and red pepper into the bulgur mixture, then season and stir through the basil.
Original recipe from BBC Good Food, issue August 2012, available online here.
Food Notes 