Bulgur bowl with chickpeas, baba ganoush and tomatoes

Ingredients

For 1 serving

• Bulgur50 g
• Cooked chickpeas120 g
• Eggplant250 g
• Tahini10 g
• Garlic1 clove
• Tomatoes120 g
• Parsley6 g
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, sesame,

In season: July – September

Method

1. Preheat the oven to 220 °C (conventional). Wash the aubergine, prick it all over with a fork and place it whole on a lined tray.
2. Roast for 35 minutes, turning halfway, until the skin is wrinkled and the flesh very soft. Let it cool for a few minutes.
3. Meanwhile, bring a small pan of water to the boil and salt it. Add the bulgur, turn off the heat, cover and leave it to swell for 15 minutes until tender; drain and fluff.
4. Drain and rinse the chickpeas; wash the tomatoes and cut them into roughly 1 cm cubes; chop the parsley; peel the garlic.
5. Halve the aubergine, scoop out the flesh with a spoon and blend it with the tahini, garlic, lemon juice and a pinch of salt until smooth: this is your baba ganoush.
6. Build the bowl with the bulgur, chickpeas, tomatoes and baba ganoush and finish with a drizzle of oil and the parsley.