Cinnamon-Spiced Aubergines with Bulgur Wheat and Feta

🥘 Ingredients

• bulgur wheat 200 g
• vegetable stock 400 ml
• green pitted olives 100 g
• aubergine 1
• red onion 1
• ground cinnamon 1 tsp
• nutmeg ½
• sea salt flakes 1 tsp
• olive oil 2 tbsp
• flat-leaf parsley leaves 25 g
• rocket 100 g
• lemon 1
• extra virgin olive oil 1 tbsp
• feta cheese 200 g
• pomegranate 1

1. 1

   Preheat the oven to 200°C. You will need two roasting tins for this dish: trust me I've tried doing it all in just one tin, and the aubergines do not like it.
2. 2

   Tip the bulgur wheat , vegetable stock and green pitted olives into a smaller roasting tin while you get on with slicing the aubergine and red onion .
3. 3

   Mix the vegetables with the ground cinnamon , nutmeg , sea salt flakes and olive oil in a second roasting tin, large enough to hold everything in a single layer.
4. 4

   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.
5. 5

   Stir the flat-leaf parsley leaves , rocket , lemon , plus more if needed, and extra virgin olive oil through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.
6. 6

   Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese and pomegranate over the top.
7. 7

   Refrigerate until needed.