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Preheat the oven to 180°C, 160°C fan, gas 4.
Cut the aubergine lengthways into 6-8 long wedges, depending on size. Deseed the red pepper and cut into thick strips.
In 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.
If you don’t have pomegranate molasses, use 3 tablespoons of balsamic vinegar combined with 1 tablespoon of honey instead.
Cook the bulgur wheat according to the pack instructions and drain well once cooked.
Mix together the remaining pomegranate molasses, olive oil and the lemon juice, season lightly and leave to one side.
Cut 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.
Lightly toast the pistachios in a small frying pan, remove from the pan and roughly chop.
Top the bulgur wheat with the roasted vegetables, drizzle with any roasting juices and the dressing. Scatter the pistachios and reserved mint leaves on top before serving.