Mediterranean

Feta tabbouleh with aubergines
1. 

140g bulgar wheat
2 garlic cloves, crushed
4 tbsp olive oil
2 aubergines
410g can chickpeas
140g cherry tomatoes, halved
1 red onion, chopped finely
100g feta, crumbled
Large bunch mint, chopped
Half lemon, juice

Cook the bulgar wheat according to pack instructions, then drain well.

In a small bowl, mix together the crushed garlic and olive oil. Thinly slice the aubergines lengthways, then use half the garlicky oil to brush over both sides of the strips and add some seasoning.

Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened. Tip the bulgar wheat into a large bowl with the chickpeas, cherry tomatoes, chopped red onion, crumbled feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.

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