Vegetarian Meals in 30 Minutes by Anita Bean

Author:Anita Bean
Language: eng
Format: epub
ISBN: 9781472960634
Publisher: Bloomsbury Publishing
Published: 2019-03-09T16:00:00+00:00

HARISSA ROASTED AUBERGINE WITH TABBOULEH

Aubergine halves are roasted with harissa, a traditional North African chilli and herb paste, and served on a bed of tabbouleh, a healthy Lebanese salad made with bulgur (cracked) wheat and fresh herbs. It’s super-easy to make and a fantastic source of fibre, iron, zinc and vitamin C – all important nutrients for recovery after exercise.

Preparation time: 5 minutes

Cooking time: 25 minutes

2 aubergines

2 tbsp olive oil

1 tbsp runny honey

2 tsp harissa paste

1 garlic clove, crushed

1 tbsp water

150 g (5 oz) feta

Salt and freshly ground black pepper

For the tabbouleh:

225 g (8 oz) bulgur (cracked) wheat or 2 x 250 g (9 oz) pouches ready-to-eat bulgur wheat

A small bunch of spring onions, finely chopped

A large handful of flat-leaf parsley, chopped

A large handful of mint, chopped

225 g (8 oz) cherry tomatoes, halved

2 tbsp extra virgin olive oil

Juice of 1 lemon

Salt and freshly ground black pepper

Serves 4

Preheat the oven to 200 °C/fan 180 °C/gas mark 6.

Trim and slice the aubergines in half lengthways. Using a sharp knife, score the flesh side 1 cm (½ in) deep in a criss-cross diagonal pattern. Place, cut side up, in a roasting tin.

In a small bowl, mix together the olive oil, honey, harissa paste, garlic and seasoning and the water. Spoon half the glaze over the cut side of the aubergines and roast in the oven for 15 minutes. Spoon the remaining glaze over the aubergines and return to the oven for a further 8–10 minutes or until the aubergine is soft and the glaze sticky.

Meanwhile, make the tabbouleh. Cook the bulgur (cracked) wheat according to the packet instructions. Drain, fluff up with a fork and mix with the spring onions, herbs and tomatoes. Pour the olive oil and lemon juice into a bottle or screw-top jar and shake until combined. Mix into the tabbouleh and season with salt and freshly ground black pepper.

Divide the tabbouleh among four bowls, top with the aubergine and crumble the feta over the top to serve.

NUTRITION per serving:

• 471 cals • 15 g protein • 21 g fat (7 g saturates)

• 51 g carbs (10 g total sugars) • 10 g fibre

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