Sweet roasted onion, eggplant and capsicum combine beautifully with burghul and lemon in this warm aromatic Middle Eastern salad.
Ingredients
- 2 red capsicums, halved, deseeded, cut into 4cm pieces
- 600g eggplant, cut into 4cm pieces
- 2 red onions, halved, cut into thick wedges
- 60ml (1/4 cup) extra virgin olive oil
- 90g (1/2 cup) burghul
- 185ml (3/4 cup) Massel vegetable liquid stock
- 1 tablespoon finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 1 bunch coriander, leaves picked, washed, dried
Method
- Step 1Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place the capsicum, eggplant and onion in a bowl. Drizzle over the oil. Toss to coat. Transfer to the lined trays. Roast in oven, swapping the trays halfway through cooking, for 40 minutes or until tender and light golden.
- Step 2Meanwhile, place the burghul in a large heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the burghul and set aside for 20 minutes or until tender. Drain.
- Step 3Combine the capsicum mixture and burghul in a bowl.
- Step 4Add the lemon rind, lemon juice and coriander to the burghul mixture. Season with salt and pepper. Toss to combine. Serve.
- High fibre
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1139 kj
Energy
15g
Fat Total
2g
Saturated Fat
11g
Fibre
7g
Protein
201.79mg
Sodium
9g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: Prepare to the end of step 3 up to 2 months ahead. Transfer to a 1.5L (6-cup) capacity airtight container. Label, date and freeze. Thaw in the fridge overnight. Preheat oven to 230°C, 30 minutes before serving. Line a roasting pan with non-stick baking paper. Transfer the burghul mixture to the lined tray. Roast for 15-20 minutes or until heated through. Continue from step 4.
- Author: Alison Roberts
- Image credit: Ian Wallace
- Publication: Australian Good Taste
0