This dish is delicious both hot and cold, so store the leftovers in a container in your fridge for tomorrowʻs lunch.
Preheat the oven to 180°C/gas mark 4.
Place the bulghur wheat in a fine mesh sieve and rinse until the water runs clear. Place in a heatproof bowl, then pour over the just-boiled water. Cover the top of the bowl with cling film and set aside for 30 minutes.
Place the aubergine slices on a tray, then drizzle with the olive oil and season with a good sprinkle of salt. Bake in the oven for 10 minutes, until softened and cooked through.
Drain the bulghur wheat, then place back in the bowl along with the parsley, tomatoes and half the lemon juice and season to taste. Place the tahini in a bowl and add the remaining half of the lemon juice. Whisk until it becomes slightly pale.
To serve, place the roasted aubergine slices on a serving plate. Arrange the bulghur wheat salad on top, then pour over the tahini sauce. Scatter over the pomegranate seeds and a little extra chopped parsley.