Instructions: 1 Place the bulgar wheat in a pan and pour over just enough boiling water to cover. Cook for about 12 minutes or according to pack instructions, until soft.

2 Heat half the olive oil in a griddle pan. Slice the aubergine in 1cm wide rings. Place the slices of aubergine in the pan and drizzle over the remaining oil. Season generously. Cook each side for 2-3 minutes until charred.

3 Drain the bulgar wheat. Add the chives, coriander, tomato, lemon juice, seasoning and mix.

4 Using a blender, puree the aubergine along with the mint and garlic.

Serve the babaganouche and bulgar wheat together, garnished with fresh herbs and lemon wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.