Roasted Aubergine with Garlic Yogurt, Feta & Walnuts

Ingredients

• 2 large (1100 g) aubergines
• 2 tbsp (30 ml) olive oil
• 3/4 cup (105 g) bulgur
• 1 1/2 cups (360 ml) water
• 1 1/2 cups (375 g) passata
• 2 tbsp (30 ml) balsamic vinegar
• 2 cups (480 g) plain Greek yogurt
• 1 garlic clove, grated
• 2 oz (60 g) feta cheese
• 1/3 cup (40 g) chopped walnuts, toasted
• 1/2 cup (15 g) chopped fresh parsley

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 220°C (425°F). Halve the aubergines lengthways onto a half baking tray and score the cut faces in a diamond.
2. Brush with the oil and roast cut side down 20 minutes, until the flesh has slumped and gone silky.
3. Meanwhile pour the just-boiled measured water over the bulgur, cover and leave 15 minutes, until the water is absorbed, then fluff it.
4. Warm the passata with the balsamic and a splash of water, turn the aubergines over and spoon it into the scored flesh. Roast 10 minutes more, until the sauce catches at the edges.
5. Stir the garlic into the yogurt. Serve the aubergine on the bulgur with a big spoon of garlic yogurt, the crumbled feta, the walnuts and the parsley.