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DIFFICULTY: MEDIUM

Time: 20 – 30 minutes

Serves: 4

There is absolutely no shortage of ancient grains to add to your pantry, but if you haven’t tried bulgur wheat, lockdown is definitely the time to give it a go! Rich in fibre and so easy to cook! This delicious and flavourful meal packs a healthy punch!

INGREDIENTS

AUBERGINE

  • 2 large aubergines
  • 1/2 Cup Mediterranean style vegan cheese, crumbled
  • 1/4 red onion, chopped
  • 2 Tbsp olive oil
  • Salt & pepper to taste

BULGAR WHEAT

  • 1 1/2 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 red pepper, chopped
  • 1 Cups of uncooked bulgur wheat
  • 2 Cups of water
  • 1/4 Cup  cherry tomato pasta sauce
  • Salt & pepper

METHOD

  • Slice the eggplant down the middle & open it slightly. Make criss-cross lines inside with a sharp knife, drizzle with olive oil, salt & pepper. Start baking in the oven at 180C for 30min.
  • In a medium pot, heat the olive oil & sauté the onions & pepper until soft.
  • Add the bulgar wheat & sauté for a minute, stirring constantly.
  • Add the water & the pasta sauce.
  • Simmer for about 20 min, adding more water as needed.
  • Fluff with a fork & serve inside your baked aubergine, top with crumbled “feta”, red onion & fresh parsley!

DOWNLOAD YOUR  ANCIENT GRAIN STUFFED AUBERGINE RECIPE HERE

Claire Kannemeyer

About Claire Kannemeyer

Hey you! My name's Claire & I'm the no-nonsense kind of vegan. Growing up in Botswana & living out my 20s out in the Valley of the Drakensberg gave me such an appreciation for nature & for treading as lightly as possible while I'm here. Plus I just freaking LOVE eating plants. Nothing makes me happier than taking childhood favourites (that were packed full of butter & sugar, mom!) and transforming them into something my body will thank me for later. Think of me as your go-to vegan friend, sharing recipes & tips, without beating around the bush. Unless it's a Rosemary bush, in which case let's dive right in, honey!

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