I then grilled them to give them that nice charred flavour but if you don’t have a griddle pan just place them straight on a lined baking tray.

Make aubergine: Heat grill or grill pan over medium-high heat. Top the aubergines equally with the bulgar wheat/quinoa mixture, then drizzle over some olive oil. In a small bowl, combine oil, oregano, and chilli flakes. Brush all over aubergines and season with salt and pepper.

Place in the oven for around 25-30 minutes or until the aubergine is soft.


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