Roasted Eggplant and Bulgur Salad with Pomegranate Molasses

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A refreshing and hearty salad combining smoky roasted eggplant and nutty bulgur wheat, brightened with pomegranate molasses and fresh herbs. This Middle Eastern-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs large eggplant, cut into 1-inch cubes, olive oil, fine bulgur wheat into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 4 tbsp olive oil
• 1 cup fine bulgur wheat
• 1.5 cups boiling water
• 2 tbsp pomegranate molasses
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts, for garnish

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large cubed eggplant with 3 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes, stirring halfway, until eggplant is browned and tender.
2. Step 2: Place 1 cup fine bulgur wheat in a large bowl and pour 1.5 cups boiling water over it. Cover and let soak for 20 minutes until bulgur is tender; fluff with a fork.
3. Step 3: In a small bowl, whisk together 2 tbsp pomegranate molasses, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper to make the dressing.
4. Step 4: Add the roasted eggplant, 1/2 cup chopped fresh parsley, and 1/4 cup chopped fresh mint to the soaked bulgur. Pour the dressing over and toss gently to combine.
5. Step 5: Transfer to a serving bowl and garnish with 1/4 cup toasted pine nuts. Serve warm or at room temperature.