It’s voluptuous & vegan: Bulgur, Tahini & Aubergine recipe

September 28, 2015
by Trisha Our Recipes

    Bulgur, tahini and aubergine recipe

    When you’re having friends over or you’re cooking your family a HelloFresh recipe…  but you want to go that extra mile and have a starter, it’s often hard to think of something interesting and delicious that isn’t really hard!
    These radicchio bites are a complete blessing. There are so many aubergine recipes out there, but these little bites have paprika spicy aubergine sprinkled on top – so they’re like the icing… the best part!

    The best of all the aubergine recipes

    The reason a lot of people love this recip (myself included), is because you can just pick up each radicchio “bite” and eat it with your hands. The radicchio leaves act as a little basket, so it makes the whole eating process much more family oriented. This is also great for a lunch recipe if you just want something quick and healthy!

    Vegan Bulgur, Tahini & Aubergine recipe


    • 1 raddichio head
    • 1 aubergine, chopped into small cubes
    • 2 cups bulgur wheat
    • 2 tbsp Tahini paste
    • paprika spice
    • 6 tbsp vegetable oil, for frying
    • 1 tbsp truffle oil, as dressing
    • salt & pepper


    1. Wash your raddicchio leaves and arrange on a plate like baskets
    2. In a frying pan add the oil, with some salt and paprika powder – heat until very hot and add aubergine cubes in 3 groups (too many at one time will mean they don’t cook as well). Once they are cooked through and soft, remove the aubergine from the oil with a slotted spoon and place on a plate with kitchen towel on (to absorb the oil)
    3. Boil 3.5 cups of water (seasoned with salt) on the stove. Add the bulgur wheat once the water has started to boil and take off the stove – cover with a lid or plate for 20 minutes to allow to cook.
    4. After twenty minutes – check that the bulgur is cooked through and drain any remaining water.
    5. Spoon 1 tbsp of bulgur into each leaf.
    6. On top of this spoon the a tbsp of fried aubergine per leaf.
    7. Now drizzle some truffle oil and tahini over the top of them as well as a little bit of salt and pepper.
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