Roasted Eggplant with Bulgur & Feta Salad
30 min
Veggie
111264
For 2 Portions
160 g
bulgur
100 g
feta cheese
30 g
arugula
20 g
parsley, fresh
2
eggplant
1/2
red onion
1/2
lemon
1/2 tbsp
ras el hanout
1/2
red bell pepper
4 tbsp
olive oil
1
bay leaf
1 tsp
paprika powder, sweet
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash and dry eggplant, cut in half, then gently score with a crosshatch pattern, taking care not to pierce the eggplant skin.