- 3 tbsp olive oil
- 3 cloves garlic, crushed
- 1/2 cup sultanas
- 1/2 tsp curry powder
- 3/4 tsp salt
- 1 cup bulgur wheat
- 2 cups water
- 2 medium brinjals in half, lengthwise
- 1/2 cup cashews, chopped
- Chopped mint
- In a small pot, heat 1 tbsp olive oil on a medium heat. Add 3 cloves garlic, crushed, 1/2 cup sultanas, 1/2 tsp curry powder and 1/4 tsp salt. Cook for 2 minutes, stirring. Add 1 cup bulgur wheat and 2 cups water. Heat to simmering. Cover; simmer for 15 minutes more or until bulgur wheat is tender.
- Meanwhile, cut 2 medium brinjals in half, lengthwise. Scoop out seeds. Arrange on a foil-lined baking sheet, cut-sides up. Brush with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Grill on high (15cm from heat source) for 7 minutes or until tender. Remove from oven; cover with foil.
- With fork, fluff bulgur wheat; stir in 1/2 cup cashews, chopped. Stuff brinjals with bulgur mixture; garnish with chopped mint. Serves 4.
EACH SERVING: About 1 930kJ, 11g protein, 69g carbohydrate, 19g fat (3g saturated), 16g fibre, 450mg sodium.
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