Bulgur with tomato, aubergine and lemon yoghurt


Preparation info

  • Serves


    as a main
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

You can make just the bulgur and tomato, if you like (without the aubergine and preserved lemon yoghurt) and serve it as a side. With the aubergine and yoghurt, though, it makes a satisfying vegetarian main. You can make all the elements up to a day ahead, just keep separate in the fridge, warm through and assemble before serving.


  • 2 aubergines, cut into 3cm chunks (500g)
  • 105 ml olive oil
  • 2 onions, finely sliced


  • Preheat the oven to 200°C fan.
  • Place the aubergines in a large bowl with 4 tablespoons of oil, ½