Vegan Aubergine and Potato Casserole with Bulgur Wheat
My Mum made this aubergine and potato casserole for us all recently and I can’t stop eating it. Literally. The thing with stews is, they get tastier by the day so day 3 (it had been stored in the fridge) has meant all the flavours have intensified, so do make a big batch when you cook this up, doubling the recipe below if you have space in your fridge/ freezer.
Filling, nutritious and utterly delicious, this is my new go-to dish midweek, weekend, whatever, and I’m certain you’ll love it too. A merge of Italian/Sicilian and Greek flavours here, it’s tangy and tasty.
Like most of the recipes on the blog, it’s also quick and easy to make and all of the ingredients can be found in your local supermarket. ]
It’s a cheap eat too and vegan so full of goodness.
Let me know if you make it, won’t you?
2 cups Bulgur Wheat
3 tbs Mild Olive Oil
2 cloves of garlic, peeled and sliced
2 white onions, peeled and chopped
4 medium aubergines, chopped
pinch of oregano
1 tin of chopped tomatoes
4 large potatoes, peeled and quartered
Freshly ground pepper
Extra Virgin Olive Oil for drizzling
Fresh lemon juice
Place the Bulgur wheat into a bowl. Pour 2 1/2 cups of boiling water to 1 cup of Bulgar Wheat (5 cups here) and let the wheat absorb the water. Place a large deep pot on the stove on medium heat and heat the olive oil. Add the garlic, onions, aubergines and oregano. When the onions and garlic are golden and the aubergines have browned a little, add the tomatoes in. Stir. Add the potatoes and some boiling water as this will form your sauce. Ensure the vegetables are covered in the water. Season with salt and pepper. Cook for 15-20 mins, stirring occasionally. Once at boiling point, turn to a simmer. Put a fork into the potatoes. If cooked, move from the boil. Plate up placing the Bulgar Wheat at the bottom and pile the casserole on top. Drizzle with olive oil, squeeze fresh lemon and garnish with coriander.