Lunch

Roast Aubergine and Pepper Bulgur Salad with Feta

Name: Roast Aubergine and Pepper Bulgur Salad with Feta
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 50 g Feta; 160 g Cooked bulgur wheat; 120 g Aubergine; 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

Aubergine, red pepper and onion roasted until soft and charred, tossed through bulgur with lemon and herbs and crumbled feta. Vegetarian, 414 kcal.

Calories: 414kcal
Protein: 15g
Fat: 20g
Carbs: 44g

Per serving, makes 1. 15 minutes of work, then 30 minutes in the oven. Published 8 September 2026.

Allergens

Gluten
Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Roast Aubergine and Pepper Bulgur Salad with Feta, plated and ready to serve. — The finished recipe. Roast Aubergine and Pepper Bulgur Salad with Feta

Ingredients 1 to 6 for roast aubergine and pepper bulgur salad with feta arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for roast aubergine and pepper bulgur salad with feta arranged separately on a dark worktop. — Ingredients 7 to 10. Juice of half a lemon Lemon juice. A handful, chopped Fresh parsley. A few leaves, torn Fresh mint. A pinch Chilli flakes

Roast Aubergine and Pepper Bulgur Salad with Feta, preparation step 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. — Step 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.

Roast Aubergine and Pepper Bulgur Salad with Feta, preparation step 2: Roast at 220°C for thirty minutes, turning once, until the aubergine has collapsed and the pepper edges are black. — Step 2. Roast at 220°C for thirty minutes, turning once, until the aubergine has collapsed and the pepper edges are black.

The finished roast aubergine and pepper bulgur salad with feta. — Step 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.

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Ingredients

Feta50 g
Cooked bulgur wheat160 g
Cooked weight.
Aubergine120 g
Half a medium one. Aubergine soaks up oil, so the oil is tossed through rather than poured on.
Red pepper100 g
Red onion50 g
Olive oil8 g
Lemon juiceJuice of half a lemon
Fresh parsleyA handful, chopped
Fresh mintA few leaves, torn
Chilli flakesA pinch

Method

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.
Roast at 220°C for thirty minutes, turning once, until the aubergine has collapsed and the pepper edges are black.
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.

Worth knowing

The protein is on the low side at 15 g, which is what happens when the only protein in a bowl is 50 g of cheese. Chickpeas folded through, 150 g drained, take it to a proper lunch for about 170 kcal more.
Keeps for two days and is arguably better on the second, once the bulgur has taken up the roasting juices. Add the feta when you eat it.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.