Swap rice for quick-cooking bulgur wheat and chickpeas in this gently spiced pilaf, peppered with fried aubergine, sticky onions and crumbled feta
Prep:10 mins
Serves 2
4 tsp rapeseed oil2 onions, halved and thinly sliced (about 280g), scrunched to separate the pieces1 tbsp finely chopped ginger75g bulgur wheat1 tsp vegetable bouillon powder½ tsp cumin seeds400g can chickpeas, drained1 aubergine (about 260g), thinly sliced, or halved and sliced if it’s a thicker one20g coriander, chopped30g feta, crumbled (vegetarian, if necessary)10g toasted flaked almonds
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Meanwhile, 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.STEP 4Toss 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.
