Roast Aubergine and Pepper Bulgur Salad with Feta

Make roast aubergine and pepper bulgur salad with feta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50 g Feta
160 g Cooked bulgur wheat (Cooked weight.)
120 g Aubergine (Half a medium one. Aubergine soaks up oil, so the oil is tossed through rather than poured on.)
100 g Red pepper
50 g Red onion
8 g Olive oil
Juice of half a lemon Lemon juice
A handful, chopped Fresh parsley
A few leaves, torn Fresh mint
A pinch Chilli flakes
Ingredient notes on the recipe page.

METHOD
1. Cut the aubergine into 3 cm chunks, the pepper into strips and the onion into wedges. Toss with the oil, salt and chilli flakes and spread out on a tray.
2. Roast at 220°C for thirty minutes, turning once, until the aubergine has collapsed and the pepper edges are black.
3. Tip the vegetables and any juices from the tray over the bulgur with the lemon and herbs, and crumble the feta over while it is still warm enough to soften it.

Contains gluten cereals and milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/roast-aubergine-pepper-bulgur-feta

AI-generated images illustrating the recipe.

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