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Bulgur with lentils, roasted aubergine and mint yogurt

A spiced, filling Middle Eastern vegetarian dish.

  • 35 min
  • 1 serving
  • Vegetarian
  • Middle Eastern cuisine
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Bulgur with lentils, roasted aubergine and mint yogurt

Per serving

Calories
553 kcal
Protein
28.7 g
Carbohydrates
87.1 g
Fat
13.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Bulgur60 g
  • Cooked lentils120 g
  • Eggplant200 g
  • Greek yogurt 2%80 g
  • Mint3 g
  • Extra virgin olive oil10 g
  • Paprika1 teaspoon
  • Garlic1 clove
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Preheat a conventional oven to 220 °C and line a baking tray with baking paper.
  2. Wash and trim the aubergines and cut them into 2 cm cubes; toss them with the oil, paprika and a pinch of salt, spread on the tray and roast for 25 minutes, turning halfway, until soft and golden.
  3. Meanwhile put the bulgur in a bowl, salt it, cover with boiling water and leave it to swell for 15 minutes, until tender; drain well.
  4. Peel the garlic and grate it finely, chop the mint and stir them into the Greek yoghurt with a pinch of salt.
  5. Rinse and drain the lentils, mix them with the bulgur and aubergines and serve with the yoghurt sauce.

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