Isle of Wight Aubergines with Tabbouleh

• 2 large aubergines, halved lengthways
• 2 tbsp pomegranate molasses
• 1 tbsp maple syrup
• 1 tbsp coriander seeds
• 3 tbsp olive oil
• Salt and pepper, to taste

For the tabbouleh:

• 180g bulgar wheat
• 3 tbsp olive oil
• Juice ½ lemon
• 1 small garlic clove, peeled and finely chopped
• 200g Isle of Wight Cherry Tomatoes, halved
• Small bunch of parsley, roughly chopped
• Small bunch of coriander, roughly chopped
• Small bunch of mint, roughly chopped

Preheat the oven to 200°C.

Score the aubergine flesh in a criss cross without cutting the skin. In a small bowl, mix the pomegranate molasses, maple syrup, coriander seeds and 1 tablespoon of the oil. Drizzle the aubergines with the remaining oil and seasoning and cook in the oven for 20 minutes until tender.

Meanwhile, cook the bulgar wheat according to packet instructions. Put the olive oil, lemon juice and garlic in a large bowl and whisk to combine, then add the tomatoes, herbs and bulgar wheat. Season and mix.

After they’ve had 20 minutes in the oven, brush the aubergines with most of the glaze, put back in the oven and cook for a further 15 minutes until sticky and charred. Set aside on a plate and brush with the remaining glaze.

Pile the tabbouleh onto a platter and top with the aubergines.