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Baba Ganouche And Bulgar Wheat

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  • 200 g Bulgar wheat
  • 4 tb Olive oil
  • 2 Aubergines
  • 1 tb Chives; chopped
  • 1 tb Coriander; chopped
  • 1 lg Tomato; finely diced
  • Half a lemon; juice of
  • 1 Handful fresh mint leaves
  • 1 Garlic clove; crushed
  • Salt and pepper


1 Place the bulgar wheat in a pan and pour over just enough boiling water to cover. Cook for about 12 minutes or according to pack instructions, until soft.
2 Heat half the olive oil in a griddle pan. Slice the aubergine in 1cm wide rings. Place the slices of aubergine in the pan and drizzle over the remaining oil. Season generously. Cook each side for 2-3 minutes until charred.
3 Drain the bulgar wheat. Add the chives, coriander, tomato, lemon juice, seasoning and mix.
4 Using a blender, puree the aubergine along with the mint and garlic. Serve the babaganouche and bulgar wheat together, garnished with fresh herbs and lemon wedges.
Converted by MC_Buster.
Per serving: 255 Calories (kcal); 27g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.