We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Roasted aubergine and pomegranate salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Roasted aubergine and pomegranate salad
Recipe by Ailsa Brown
Our roasted aubergine and pomegranate salad recipe is inspired by authentic Middle Eastern flavours
Serves: 2
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
515Kcal
Fat
25gr
Saturates
4gr
Carbs
56gr
Sugars
26gr
Fibre
10gr
Protein
10gr
Salt
0gr
Ailsa Brown
Ailsa is our former Food Assistant. 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.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. 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.
See more of Ailsa Brown’s recipes
Ingredients
- 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
Step by step
Get ahead
This salad is also good served cold the next day.
-
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.
TipIf 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.