A Turkish-inspired recipe for sausages with aubergine bulgar pilaf, this meal is to be enjoyed cosily indoors on a winter evening with memories of frolics on Turkish beaches warming the heart as this dish warms the stomach.
Serves 4
Ready in 35 minutes
Per serving:
985kcals
56.2g fat (19.7g saturated)
29.2g protein
93.5g carbs
9g sugar
3.8g salt
1. Preheat the oven to 220°C/fan200°C/gas 7. Put the sausages in one half of a roasting tin, and the aubergines in the other. Drizzle the aubergines with 4 tablespoons of the oil and season. Roast for 25 minutes, turning halfway, until cooked through.
2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the onion and cook until softened. Stir in the bulgar wheat, cinnamon and tomato purée and cook for 1 minute. Add the tomatoes, stock and season. Cover, reduce the heat and cook for 15 minutes, stirring occasionally, until the liquid is absorbed. Set aside for 10 minutes, until the bulgar wheat is tender.
3. Divide the bulgar wheat and roasted aubergine between plates. Slice the sausages and add to the plates along with the feta.
© delicious. magazine
Pair it with a ripe, satisfying red – Syrah from southern France would be spot on.
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