PCOS Friendly Roasted Aubergine with Bulgur and Tahini Sauce
This recipe for Roasted Aubergine with Bulgur and Tahini Sauce is not only a delicious summer meal, but it also aligns well with a PCOS-friendly diet.
The hearty bulgur provides a nutritious whole grain base, while the sweet roasted aubergines add a delightful touch, served with a creamy tahini sauce and pomegranate seeds which are super rich in antioxidants.
Roasted Aubergine with Bulgur and Tahini Sauce
Portions: 8 halves
- 4 medium sized aubergines
- a splash of olive oil
- a pinch of salt and pepper
- 2 dl bulgur
- 1 dl leaf parsley
- 2 green onions
- 1 dl pomegranate seeds (frozen or fresh)
- 1 teaspoon harissa
- grated peel and juice of ½ lemon
Tahini sauce
- 1 cup tahini
- juice of ½ lemon
- 1 dl water
- salt and pepper, to taste
Set the oven to 225 degrees. Split the aubergines lengthwise, cut a few slits in the pulp and drizzle with a little olive oil. Sprinkle salt and pepper over and roast in the oven cut side down for about 30 minutes until they are soft.
Meanwhile, prepare the filling. Cook bulgur according to the package directions and pour into a large salad bowl. Chop parsley and green onions and mix into the bowl together with pomegranate seeds, 2 tbsp olive oil, harissa and grated zest and juice of ½ lemon. Season with salt and pepper.
Stir tahini and lemon juice together with water, salt and pepper to a smooth sauce. Place the aubergine halves on a plate, spoon the bulgur mixture on top, drizzle the tahini sauce over and serve.
