Harissa Aubergine with Halloumi and Bulgur
Makes 2 servings

INGREDIENTS
Two, about 500 g Aubergine
5 tsp (30 g) Harissa paste
12 g Olive oil
140 g Halloumi
250 g Cooked bulgur wheat (Cooked weight.)
200 g Tomato
60 g Pomegranate seeds
A big handful, chopped Fresh parsley
One lemon Lemon juice

METHOD
1. Cut the aubergines into 3 cm chunks, toss with the harissa, oil and salt, and roast at 220°C for 35 minutes, turning once, until soft all the way through and dark at the edges.
2. Mix the bulgur with the chopped tomato, parsley and lemon and season well.
3. Fry the halloumi slices in a dry non-stick pan for two minutes a side until golden.
4. Serve the bulgur with the aubergine and halloumi on top and the pomegranate scattered over.

Contains gluten cereals and milk.

RECIPE NOTES
Aubergine needs to be properly cooked. Pale, squeaky aubergine is undercooked aubergine, and another ten minutes fixes it.
Bulgur is the lower-calorie grain here at 83 kcal per 100 g cooked. Couscous at the same weight adds about 35 kcal a serving.

Full recipe: https://www.getfuel8.com/recipes/harissa-aubergine-halloumi-bulgur
