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Dinner with Rukmini
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Roasted Aubergine with Squash, Halloumi, Mint and Bulgur Wheat
Introduction from Rukmini Iyer
Cooking the bulgur wheat in the roasting tin along with the vegetables ensures that the grains pick up all the wonderful flavours from the tin. This makes a filling vegetarian main, and also works very well in lunchboxes.
Ingredients
Method
Preheat your oven to 180°C fan/200°C/gas 6. Mix the squash, aubergine, halloumi, olive oil, half the mint and a good pinch of sea salt and freshly ground black pepper together in a roasting tin, then transfer to the oven and roast for 45 minutes.
Tip the bulgur wheat into the roasting tin and give it a good stir with the vegetables and oil. Add the stock and mix well so that the wheat is submerged in the stock. Cover tightly with foil, then return to the oven for a further 15 minutes.
Let it stand, covered, for a further 5 minutes before serving hot or cold, scattered with the remaining mint.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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