Eggplant Salad with Pomegranate Molasses

Ingredients

• 1 kilo small to medium eggplants, the kind used for makdous
• 1/2 kilo mixed sweet and hot red and green peppers
• 1 cup chopped parsley
• 1/2 cup chopped mint
• 4 garlic cloves
• 1 cup tart pomegranate seeds
• 1 cup coarsely ground roasted peanuts (peanuts)
• 1/2 cup pomegranate molasses
• 1/2 cup olive oil
• Salt, to taste

Method

1. First, boil the eggplants for about 10 minutes (place them into water that has already come to a boil)
   Timers: 10 min
2. Remove them from the water and let them cool slightly, then remove the stem and cut them into medium-sized cubes
3. Leave them in a colander until they drain completely
4. Finely chop the parsley and mint, and coarsely grind the peppers, garlic, and peanuts in an electric machine
5. Mix all the ingredients together, season with the oil, pomegranate molasses, and salt, then add the pomegranate seeds and mix
6. Add the eggplant cubes and stir gently, then serve the salad
7. Eggplant salad with pomegranate molasses recipe from our friend and cook at What Are You Cooking Today?
8. Here are more vegetable recipes from Ruwaida Mixed Vegetables
9. Click the link to make Green Okra Stew