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Roasted aubergine halves filled with warmly spiced beef, tomatoes and chickpeas, served with lemony parsley bulgur.
Created by James BrunwinAdjust recipe
Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
medium
For 2
Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Put the aubergine halves, cut-side up, in a roasting tin. Brush with 1 tablespoon oil and season with a pinch of salt and black pepper.
Timer available in cooking mode · 5 min
Dice the onion, grate the garlic, drain and rinse the chickpeas, and chop the parsley. Keep the lemon ready for the bulgur.
Timer available in cooking mode · 5 min
Step by step
Roast the aubergines for 25 minutes, until the flesh is soft and the edges are lightly browned.
Timer available in cooking mode · 25 min
Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Cook the beef mince for 5–6 minutes, breaking it up, until browned. Add the onion and cook for 4 minutes until softened. Stir in the garlic, cumin and smoked paprika for 30 seconds.
Timer available in cooking mode · 11 min
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Add the chopped tomatoes and chickpeas. Season with the remaining salt and black pepper, then simmer for 8 minutes, stirring occasionally, until thickened. The beef should be cooked through with no pink remaining.
Timer available in cooking mode · 8 min
Put the bulgur in a heatproof bowl, pour over the hot vegetable stock, cover tightly and leave for 10 minutes. Fluff with a fork, then stir through the parsley and lemon juice.
Timer available in cooking mode · 10 min
Divide the beef and chickpea filling between the roasted aubergine halves. Serve alongside the lemon-parsley bulgur, spooning any juices from the roasting tin over the aubergines.
Timer available in cooking mode · 2 min
