Aubergine & bulgur wheat rolls

Aubergine & bulgur wheat rolls

A delicious vegetarian BBQ idea with a filling autumnal salad.

By , 21 September 2015
Aubergine & bulgur wheat rolls
  • Ready in: 20 mins
  • Serves: 6
  • Price: 75p per serving
Nutritional Info
Each 263g serving contains
  • Fat 8.4
    12%
  • Sat Fat 1.3
    7%
  • Sugar 8.2
    9%
  • Salt 0.03
    1%
  • Cals 197
    10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 314kJ/75kcal.
Ingredients
  • 100g bulgur wheat
  • 3 tbsp olive oil
  • 3 aubergines, trimmed and sliced lengthways
  • 1 small parsnip, peeled and grated
  • 1 small cooked beetroot, drained and finely diced
  • 1 small red onion, finely chopped
  • 1 small apple, cored and grated
  • 2 tbsp pomegranate seeds
  • 1 tbsp pecans, chopped
  • 2 tbsp lemon juice
  • Chopped parsley, to serve
Method
  • Prepare the bulgur wheat as instructed on the pack.

  • Brush 2 tbsp of the oil on the aubergine slices. Cook on a barbecue or griddle for 3 minutes each side. Set aside.

  • Mix the bulgur wheat, remaining oil and the other ingredients in a bowl. Spoon onto the aubergine slices, roll up and scatter with the parsley. Serve.