Guest chef

Ailsa Brown

Our Food Assistant Ailsa is a former chef. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.

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Roasted aubergine and pomegranate salad

  • Serves 2
  • Prep 15 mins
  • Total time 45 mins
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Roasted aubergine and pomegranate salad
Roasted aubergine and pomegranate salad

step by step

  • 1Preheat the oven to 180°C, 160°C fan, gas 4.
  • 2Cut the aubergine lengthways into 6-8 long wedges, depending on size. Deseed the red pepper and cut into thick strips.
  • 3In a nonstick roasting tray, toss together the aubergine wedges and the pepper with half the pomegranate molasses and 2 tablespoons of the oil. Season and roast in the oven for 20 minutes, giving them a shuffle once or twice. Turn up the oven to 200°C, 180°C fan, gas 6 and cook for another 10 minutes, or until caramelised.
  • 4Cook the bulgur wheat according to the pack instructions and drain well once cooked.
  • 5Mix together the remaining pomegranate molasses, olive oil and the lemon juice, season lightly and leave to one side.
  • 6Cut the cucumber in half lengthways and deseed using a teaspoon. Slice the cucumber and mint finely, reserving a few small leaves for garnish. Add to the bulgur wheat and toss together with some seasoning and the pomegranate seeds. Divide between 2 plates.
  • 7Lightly toast the pistachios in a small frying pan, remove from the pan and roughly chop.
  • 8Top the bulgur wheat with the roasted vegetables, drizzle with any roasting juices and the dressing. Scatter the pistachios and reserved mint leaveson top before serving.
  • If you don’t have pomegranate molasses, use 3 tablespoons of balsamic vinegar combined with 1 tablespoon of honey instead.
  • Recipe photograph by Toby Scott

Get ahead

This salad is also good served cold the next day.

You will need

  • 1 aubergine
  • 1 red pepper
  • 4 tbsp pomegranate molasses (or see kitchen tip)
  • 3 tbsp olive oil
  • 75g bulgur wheat
  • 1 tsp lemon juice
  • ¼ cucumber
  • 3 sprigs of mint, leaves only
  • 2 tbsp pomegranate seeds
  • 2 tbsp pistachios

+ Nutritional Information