CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C fan/220°C/gas

Step 2

You will need two roasting tins for this dish trust me

Step 3

I've tried doing it all in just one tin and the aubergines do not like it.

Step 4

Tip the bulgur wheat, vegetable stock and olives into a smaller roasting tin while you get on with slicing the aubergines and onion.

Step 5

Mix the vegetables with the cinnamon nutmeg, salt and olive oil in a second roasting tin, large enough to hold everything in a single layer.

Step 6

Transfer both roasting tins to the oven for 25 minutes, until the aubergines are crisp and cooked through and the bulgur wheat is fluffy, with all the stock absorbed.

Step 7

Stir the greens, lemon juice and extra virgin olive oil through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.

Step 8

Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese and pomegranate seeds over the top.

Step 9

Refrigerate until needed.

Step 10

MAKE IT VEGAN: Leave out the feta cheese at the end and add a th of drained, rinsed chickpeas with the aubergines at step 2 for some added protein