Roasted eggplant, cracked wheat, pomegranate and mint salad
1 tbs, extra-virgin
1 large, (500g) cut into 2cm pieces
1 cup(s), (180g) cracked wheat
200 g, sliced
20 ml, (1 tbs)
1 tbs, finely chopped
Red wine vinegar
1 small, thinly sliced
1 cup(s), leaves
20 g, (2 tbs) seeds
- Preheat oven to 200°C. Line a baking tray with baking paper. Combine cumin, cinnamon, coriander and 2 teaspoons oil in a large bowl. Add eggplant and toss to coat. Place on prepared tray and bake for 25 minutes or until golden.
- Meanwhile, place cracked wheat in a heatproof bowl. Stir in 2 cups (500ml) boiling water. Set aside to soak for 5 minutes. Drain.
- Meanwhile, steam beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
- Whisk pomegranate juice, half preserved lemon, vinegar and remaining oil in a large bowl until combined. Add cracked wheat, eggplant, beans, onion and mint and toss to combine. Top with pomegranate seeds and remaining preserved lemon.