Pomegranate-glazed aubergines and courgette tabbouleh

Table of contents

Pomegranate-glazed Aubergines and Courgette Tabbouleh

Experience a burst of Middle Eastern flavors with this delightful dish of pomegranate-glazed aubergines paired with a refreshing courgette tabbouleh. The sweet and tangy glaze complements the smoky aubergines, while the tabbouleh adds a fresh, herby contrast. Perfect for a light lunch or a vibrant side dish.

Serving Size and Yield

Serves 4 as a main dish or 6 as a side.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Ingredients

2 large aubergines, sliced into 1/2-inch rounds
3 tablespoons olive oil
1/4 cup pomegranate molasses
1 tablespoon honey
1 teaspoon ground cumin
Salt and pepper to taste
1 cup bulgur wheat
1 1/2 cups boiling water
1 large courgette, finely diced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Seeds from 1 pomegranate

Instructions

Preheat your oven to 200°C (400°F).
Brush the aubergine slices with olive oil and season with salt and pepper.
Arrange the aubergine slices on a baking sheet and roast for 20 minutes, turning halfway through.
Mix the pomegranate molasses, honey, and cumin in a small bowl.
Brush the roasted aubergines with the pomegranate glaze and return to the oven for another 10 minutes.
Place the bulgur wheat in a bowl and pour over the boiling water. Cover and let it sit for 10 minutes, then fluff with a fork.
Add the diced courgette, parsley, mint, lemon juice, and extra virgin olive oil to the bulgur. Mix well.
Serve the glazed aubergines on a platter, topped with pomegranate seeds, alongside the courgette tabbouleh.

Additional Notes

For a spicier kick, add a pinch of chili flakes to the pomegranate glaze. You can substitute quinoa for bulgur wheat for a gluten-free option. This dish pairs well with grilled meats or can be enjoyed as a vegetarian main course.