Olive Oil Roasted Aubergine with Bulgur Wheat, Zucchini and Sumac Peanuts

This is one of my absolute favourite ways of cooking aubergine, by cutting into the halved aubergines and seasoning liberally with olive oil, the centre of the aubergine becomes luxurious and custardy while the exterior develops a beautiful golden brown colour. Served on a complementary bed of bulgur wheat this simple vegetarian dinner is sure to be one to impress!

Preparation time 20 minutes

Cooking time 1 hour

Serves 2-3 people

INGREDIENTS 2 medium sized aubergines 200g bulgur wheat 1 tablespoon sumac