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Photo of Roasted eggplant, cracked wheat, pomegranate and mint salad by WW

Roasted eggplant, cracked wheat, pomegranate and mint salad

Total Time
35 min
10 min
25 min
This Mediterranean inspired burghul salad will keep you fuller for longer. With the addition of pomegranate juice and seeds this salad is full of surprises!


Ground cumin

1 tsp

Ground cinnamon

½ tsp

Ground coriander

1 tsp

Olive oil

1 tbs, extra-virgin


1 large, (500g) cut into 2cm pieces

Burghul, dry

1 cup(s), (180g) cracked wheat

Green string beans

200 g, sliced

Fruit juice, all types

1 tbs, (pomegranate)

Preserved lemon

1 tbs, finely chopped

Red wine vinegar

2 tsp

Red onion

1 small, thinly sliced

Fresh mint

1 cup(s), leaves


20 g, (2 tbs) seeds


  1. 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.
  2. Meanwhile, place cracked wheat in a heatproof bowl. Stir in 2 cups (500ml) boiling water. Set aside to soak for 5 minutes. Drain.
  3. Meanwhile, steam beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
  4. 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.


TIP: If using coarse instead of fine cracked wheat, increase the soaking time to 10-15 minutes, as it takes longer to soften.