Charred Aubergine, Pepper & Bulgur Salad Recipe

Preheat the oven to 200°C (400°F).

Cut the aubergines and bell peppers into thick slices.

Place the aubergine slices on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with smoked paprika, salt, and pepper.

Roast the aubergines in the preheated oven for 20-25 minutes or until charred and tender.

Meanwhile, cook the bulgur according to package instructions.

In a large mixing bowl, combine the cooked bulgur, roasted bell peppers, minced garlic, lemon juice, remaining olive oil, and salt and pepper to taste.

Mix well until all the ingredients are evenly coated.

Once the aubergines are ready, allow them to cool slightly before adding them to the bulgur salad mixture.

Gently toss to combine.

Serve the charred aubergine, pepper & bulgur salad garnished with fresh parsley.