Side dishes, the unsung heroes of the dinner table. Make mealtime fun with a range of side dishes the whole family will love. These eggplants stuffed with bulgur, feta, pomegranate and mint are packed full of flavour, texture and winter warmth. 

Method

1. Preheat the oven to 200 °C, gas 6.

2. Cut the aubergines in half lengthways and scrape out some of the flesh, leaving a narrow layer all around. Place the aubergine halves in a baking dish and brush with a little oil. Season with salt and pepper and bake for about 25 minutes until soft.

3. Meanwhile, rinse the bulgur wheat in a sieve then boil in salted water for 5 minutes. 

4. Remove from the heat and leave to stand with a lid on for about 10 minutes.

5. Coarsely chop the mint. Mix the lemon juice and 1 tbsp oil into the bulgur and season with cumin, salt and pepper. 

6. Spoon into the aubergine halves and crumble the feta over the top. Drizzle with the remaining oil. Serve sprinkled with pomegranate seeds and mint.

 

 

This information has been provided by our Stockland retailers. All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice. Stocks are limited and only available while stocks last with individual retailers. Products may vary from location to location. Prices may also change without notice. Please contact our retailers for more information.

Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.

---

Ingredients

• 4 small eggplants, approx. 250g
• 4 tbsp olive oil
• Salt
• Freshly ground black pepper
• 150g bulgur wheat

• 2 sprigs mint
• 2 tbsp lemon juice
• Ground cumin
• 200g feta
• 4 tbsp pomegranate seeds