Bulgur with chicken, aubergine and mint yogurt

Ingredients

For 1 serving

• Bulgur55 g
• Chicken breast140 g
• Eggplant150 g
• Nonfat Greek yogurt80 g
• Garlic1 clove
• Mint4 g
• Paprika1 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat a fan oven to 200 °C. Put the bulgur in a bowl, pour over one and a half times its volume of salted boiling water, cover and leave for 15 minutes, until the water is absorbed.
2. Wash the aubergine, trim the ends and cut it into cubes of about 1.5 cm; toss with half the olive oil and a pinch of salt, spread on a lined baking tray and roast for 20 minutes, turning halfway, until soft and golden.
3. Meanwhile cut the chicken breast into cubes of about 2 cm and season with the paprika and a pinch of salt. Heat the remaining oil in a frying pan over medium-high heat and fry for 6–7 minutes, until golden outside and no longer pink inside.
4. Mix the Greek yoghurt with the very finely grated garlic, chopped mint and a pinch of salt.
5. Fluff the bulgur with a fork and serve with the aubergine and chicken, with the yoghurt sauce alongside.