I’m quite excited about this recipe, as I made it up completely from scratch! I usually take inspiration from recipes I find on the web, but this was all my own creation!
Butternut Squash, Aubergine and Feta Bulgar Wheat Bake – 450 calories
Preparation Time: 15 mins
Cooking Time: 45 mins
Calories per serving: 350
Red Onions – 75g
Olive Oil – 30ml
Raw Aubergine – 350g
Butternut Squash – 250g
Bulgur Wheat, Dry Weight – 100g
Feta Cheese – 200g
Tomatoes, Sundried, in Vegetable Oil – 30g
Juice & zest of 1 Lemon
Sumac Spice – 1 Serving/5g
Oregano, Dried – 3 Tsps
Pre-heat oven to 200 degrees.
Peel and chop the butternut squash into 1cm cubes. Remove stalk and cut aubergine into 1.5cm cubes. Peel and dice the onion. Juice and zest the lemon. Remove tomatoes from oil and chop into small pieces. Cut the feta cheese into 1cm cubes.
Place the vegetables (butternut, aubergine, onions) into a large roasting dish or tray, add the olive oil and stir well until all the vegetables are coated.
Ensure the vegetables are evenly spread and place into the oven for 40 minutes, stirring every 20 minutes, until beginning to soften. At this point (after 40 minutes), add the lemon zest, sumac and oregano and continue to cook for a further 15-20 minutes until golden.
Cook the bulgar wheat according to the instructions on the packet. I cook mine in a microwave rice steamer for around 10 minutes stirring half way through.
Once the vegetables are cooked, add the bulgar wheat, chopped sun dried tomatoes and lemon juice to the dish and stir through, combining evenly.
Sprinkle the cubed Feta cheese over the top of the dish and return to the oven for 10 minutes until the Feta starts to melt.
A one pot meal, but could also be served cold with a salad.
Nutrition Data Per Serving
Calories (kcal) 349.4
Carbohydrate (g) 29.6
Fat (g) 20.2
Fibre (g) 6.6
Fruit & Veg 2.4
Protein (g) 12.7