Roasted Tomato & Aubergine Bulgur Salad
A quick, flavorful, and nutrient-packed salad featuring roasted aubergine and tomato, fiber-rich bulgur, crunchy walnuts, and a tangy pomegranate dressing. Perfect for a light lunch, satisfying dinner, or meal prep.
Equipment
- 1 large oven tray
- 1 Small Mixing Bowl
- 1 mortar and pestle (or small bowl and fork)
- 1 Whisk
- 1 Knife
- 1 Cutting board
- Measuring spoons
Ingredients
For the Salad:
- 200 g cooked coarse bulgur
- 1 medium aubergine eggplant, diced into 3 cm/1-inch cubes
- 250 g tomatoes 2 medium, cut into wedges
- 3 Tbsp olive oil mild extra virgin
- 15 walnut halves roughly chopped
- 3 Tbsp flat-leaf parsley finely chopped
- Salt and pepper to taste
For the Dressing:
- ½ garlic clove crushed into a paste with a pinch of salt
- 1 Tbsp pomegranate molasses
- ⅛ tsp ground cinnamon
- 2 Tbsp extra virgin olive oil
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 200 °C (390 °F). This temperature is ideal for slowly roasting the aubergine and tomatoes, allowing them to soften and caramelize slightly without burning. Position your oven rack in the middle to ensure even heat circulation around the vegetables.
- Prepare the Aubergine: Take 1 medium aubergine and wash it thoroughly. Cut off the stem, then dice the aubergine into roughly 3 cm (1-inch) cubes to ensure even roasting. Place the aubergine cubes on one side of a large oven tray, leaving space for the tomatoes. Drizzle 1–2 tablespoons of olive oil over the cubes and sprinkle lightly with salt and pepper. Gently toss them with your hands or a spoon to coat each piece evenly in oil and seasoning.
- Prepare the Tomatoes: Wash and core 2 medium tomatoes, then cut them into quarters. Arrange them on the opposite side of the same oven tray, keeping them separate from the aubergine to prevent overcooking. Drizzle with the remaining olive oil and a pinch of salt and pepper. Gently toss to ensure each wedge is lightly coated.
- Roast the Vegetables: Place the tray in the preheated oven. Roast the aubergine for approximately 30–40 minutes until it becomes soft, tender, and lightly golden on the edges. The tomatoes should release their natural juices and slightly caramelize, adding a rich, concentrated flavor. Halfway through, you can gently stir the aubergine to ensure even browning. Once roasted, remove the tray from the oven and allow the vegetables to cool to room temperature. This helps preserve their texture when mixed into the salad.
- Prepare the Garlic Paste: While the vegetables cool, make the dressing. Take ½ clove of garlic and sprinkle a pinch of salt over it. Using a mortar and pestle, crush the garlic into a smooth paste. If you don’t have a mortar, finely mince the garlic and use the flat side of a knife to mash it into a paste. The salt helps break down the garlic, releasing its full aroma and flavor.
- Mix the Dressing Ingredients: Transfer the garlic paste to a small mixing bowl. Add 1 tablespoon of pomegranate molasses and ⅛ teaspoon of ground cinnamon. Whisk the mixture gently to combine, allowing the molasses and cinnamon to meld with the garlic. Slowly drizzle in 2 tablespoons of extra virgin olive oil while continuously whisking. This creates a smooth, emulsified dressing with a perfect balance of tangy, sweet, and aromatic notes.
- Combine Salad Ingredients: In a large bowl, add the cooled roasted aubergine and tomato wedges. Add 200 g of cooked bulgur, 15 roughly chopped walnut halves, and 3 tablespoons of finely chopped flat-leaf parsley. Using a large spoon or spatula, gently fold the ingredients together, taking care not to break the roasted vegetables. The goal is to distribute the ingredients evenly without mashing the aubergine or tomatoes.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Using a gentle folding motion, combine everything thoroughly so the dressing coats each component evenly. Taste and adjust seasoning with additional salt and pepper if needed. The dressing should cling lightly to the vegetables and bulgur, providing a subtle, fragrant flavor throughout.
- Final Touch and Serve: Once mixed, let the salad sit for 5–10 minutes at room temperature to allow the flavors to meld together. This step enhances the taste as the warm roasted vegetables release their juices and the dressing permeates the bulgur. Serve as a hearty side dish, a main course for a light lunch, or as part of a mezze spread.
- Optional Tips for Perfect Texture: For extra crunch, lightly toast the walnuts in a dry pan for 2–3 minutes before adding them to the salad. If preparing ahead, store the salad in an airtight container in the fridge and allow it to come to room temperature before serving for optimal flavor. For more depth, a small squeeze of lemon juice can brighten the salad just before serving.
Notes
- Ensure your bulgur is fully cooked and cooled to room temperature before mixing; this prevents a mushy texture.
- Choose firm, ripe tomatoes for roasting—they retain shape and provide natural sweetness.
- Aubergine should be diced uniformly to ensure even roasting.
- Gently fold the salad instead of stirring vigorously to maintain the integrity of roasted vegetables.
- Adjust the dressing according to taste; pomegranate molasses varies in sweetness and tartness.
- Toast walnuts lightly for enhanced flavor and crunch.
- This salad can be served warm, at room temperature, or chilled for meal prep flexibility.
