Roasted aubergine with bulgur & zesty dressing

• aubergines↗2

  halved lengthways

• olive oil↗6 tbsp tbsp
• bulgur wheat↗250g g
• large onions↗2

  finely sliced

• ground cumin↗1 tbsp tbsp
• chickpeas g

  rinsed and drained

• coriander↗

  and mint, chopped

• garlic clove↗1

  crushed

• lemon juice and zest

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Score a criss-cross pattern in the aubergine with the tip of a knife. Sit in a roasting tin, brush with 2 tbsp olive oil, season, then roast for 30 mins.

2. 2

   Meanwhile, tip the bulgur into a pan with 1 litre of water. Bring to the boil, then simmer for 15 mins until soft. Cook the onions in 1 tbsp olive oil until golden and soft, add the cumin, then cook for 1 min more. Drain the bulgur and stir into the onions with the chickpeas. Season.

3. 3

   Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulgur mix on each plate, top with half an aubergine and drizzle over some dressing.