AuthorRejane GwynneCategoryDinner, Greek, Side dishes, VegetarianDifficultyIntermediate80/20 friendly
Preheat the grill to its highest temperature.
Slice the aubergine in half lengthways keeping the stalks intact. Score the flesh side with a diamond pattern, then rub salt into the slits and brush the flesh side with 1 tbsp olive oil.
Line a baking sheet with baking paper and place the aubergines flesh side down. Cook for around 12 minutes until the skin is leathery.
Turn the aubergine over and cook for another 5 minutes on the flesh side.
Meanwhile, mix together the tahini, yoghurt, garlic, water and a pinch of salt until it forms a soft paste.
Brush the aubergines with this dressing when it comes out of the oven.
Cook the bulgar wheat according to packet instructions and leave aside to cool.
Finely chop the tomatoes, cucumber and spring onions.
Chop the parsley and shred the mint by hand in small bits so they don't brown.
When the bulgar wheat has cooled down, mix in the cucumber, tomatoes, spring onions, garlic and herbs.
Stir through the olive oil and lemon juice and add salt to taste.
Preheat the oven to 200 degrees Celcius
Meanwhile, chop the tomatoes into half and slice the onion thinly.
Place the tomatoes in a small ramekin, topped by the onion (leaving a couple of tomatoes and a slice of onion aside to add later). Add the oregano, chilli flakes, salt and pepper and place the block of feta on the top. Finish off with the slice of tomato and onion on top and drizzle over the olive oil.
Bake for 25 minutes until the feta is nicely browned.
Remove from the oven and serve with some sourdough bread.
Ingredients
Directions
Preheat the grill to its highest temperature.
Slice the aubergine in half lengthways keeping the stalks intact. Score the flesh side with a diamond pattern, then rub salt into the slits and brush the flesh side with 1 tbsp olive oil.
Line a baking sheet with baking paper and place the aubergines flesh side down. Cook for around 12 minutes until the skin is leathery.
Turn the aubergine over and cook for another 5 minutes on the flesh side.
Meanwhile, mix together the tahini, yoghurt, garlic, water and a pinch of salt until it forms a soft paste.
Brush the aubergines with this dressing when it comes out of the oven.
Cook the bulgar wheat according to packet instructions and leave aside to cool.
Finely chop the tomatoes, cucumber and spring onions.
Chop the parsley and shred the mint by hand in small bits so they don't brown.
When the bulgar wheat has cooled down, mix in the cucumber, tomatoes, spring onions, garlic and herbs.
Stir through the olive oil and lemon juice and add salt to taste.
Preheat the oven to 200 degrees Celcius
Meanwhile, chop the tomatoes into half and slice the onion thinly.
Place the tomatoes in a small ramekin, topped by the onion (leaving a couple of tomatoes and a slice of onion aside to add later). Add the oregano, chilli flakes, salt and pepper and place the block of feta on the top. Finish off with the slice of tomato and onion on top and drizzle over the olive oil.
Bake for 25 minutes until the feta is nicely browned.
Remove from the oven and serve with some sourdough bread.