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Title: Babaganouche And Bulgar Wheat
Yield: 2

Ingredients

    200 g  bulgar wheat
      4 tb olive oil
      2    aubergines
      1 tb chives; chopped
      1 tb coriander; chopped
      1 lg tomato; finely diced
      1    half a lemon; juice of
      1    handful fresh mint leaves
      1    garlic clove; crushed
      1    salt and pepper

Instructions

1 Place the bulgar wheat in a pan and pour over just enough boiling water
to
cover. Cook for about 12 minutes or according to pack instructions, until
soft.

2 Heat half the olive oil in a griddle pan. Slice the aubergine in 1cm wide
rings. Place the slices of aubergine in the pan and drizzle over the
remaining
oil. Season generously. Cook each side for 2-3 minutes until charred.

3 Drain the bulgar wheat. Add the chives, coriander, tomato, lemon juice,
seasoning and mix.

4 Using a blender, puree the aubergine along with the mint and garlic.
Serve
the babaganouche and bulgar wheat together, garnished with fresh herbs and
lemon wedges.

Converted by MC_Buster.

Per serving: 255 Calories (kcal); 27g Total Fat; (93% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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