Spiced aubergine with bulgar wheat

We're always keen to add fuss-free vegetarian recipes to our repertoire. This one features aubergine, tomato, spring onion & bulgar wheat, with Indian-inspired spices, finished with a baked egg & grated parmesan. Makes for a damn tasty brunch or a light evening dinner; try serving with a spoonful of marmalade & toasted sourdough.


(feeds 3-4 people)

Shallots 3, finely chopped

Garlic 3 cloves, finely chopped

Knob of butter

Olive oil a splash

Chilli powder 1 tsp

Masala spice mix/garam masala 2 tsp

Turmeric 1 tsp

Aubergine 1, diced into smallish cubes

Tomato 1, finely chopped

Spring onion 2, finely chopped

Eggs 3-4

Bulgar wheat 2 cups

Water 2-3 cups

Parmesan grated, to garnish

How to cook

Heat the butter and oil in a wok or large frying pan. Add the spices - chilli powder, masala spice and turmeric - and stir into the molten butter and oil. Throw the shallots and garlic in, and fry for a few minutes in the aromatic oils, stirring occasionally. Add the aubergine, tomato and spring onion and cook for a further 4-5 minutes. Add the bulgar wheat and a half cup of water, stirring well. When absorbed, continue adding a further half cup of water until the bulgar wheat is cooked through. 15 minutes or so should suffice, we quite like the bulgar wheat to be cooked with a little bite. You don't want it to get too soggy, and the grains and vegetables will crisp up if you're conservative with the water.

Crack 3-4 eggs on top of the mixture, cover with a lid and cook to preference. Spoon a generous ladle full of the vegetable mixture into a dish, and place a baked egg on top. Grate some parmesan and add a spoonful of marmalade to combat the heat. This spiced vegetable medley could also be served on top of some toasted sourdough.

Check out our vegetable breakfast tortilla for more brunch inspiration