½garlic clove, crushed to a paste with a little salt with a mortar and pestle
1Tbsppomegranate molasses
⅛ tspground cinnamon
2Tbspextra virgin olive oil
How I make it
Preheat oven to 200 °C.
Spread the aubergine and tomatoes on separate sides of a large oven tray. Gently with the olive oil (regular is fine) and some seasoning. Roats until the aubergine is soft and slightly coloured, 30-40 minutes. Remove from the oven and leave to come to room temperature.
Make the dressing by crushing the ½ garlic clove with a little salt in a mortar and pestle. Whisk in pomegranate molasses and cinnamon, then add the extra virgin olive oil bit by bit.
Gently mix the bulgur, aubergine, tomatoes, walnuts and parsley in a bowl. Carefully mix in the dressing.
Tips & notes
If your bulgur isn’t cooked, for 1 portion, melt a little butter in a pot. Add the 75 g bulgur and stir until covered with fat. Add 150 ml/⅗ cup light stock or water and season. If using water, add a bay leaf, if you have it. Put the lid on and bring to the boil. Turn down to the lowest setting and leave to simmer for 10-12 minutes. Take off the heat and leave until the bulgur as reached room temperature. Stir with a fork and season more if necessary. Remove the bay leaf, if using.
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