Eggplant salad with tart pomegranate in a nontraditional recipe. Super delicious alongside many dishes, especially mujaddara, fried vegetables, or upside-down potatoes with onions. It can also be eaten with bread as a complete healthy meal on its own.

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

Preparation:

First, boil the eggplants for about 10 minutes (place them into water that has already come to a boil) Remove them from the water and let them cool slightly, then remove the stem and cut them into medium-sized cubes Leave them in a colander until they drain completely Finely chop the parsley and mint, and coarsely grind the peppers, garlic, and peanuts in an electric machine Mix all the ingredients together, season with the oil, pomegranate molasses, and salt, then add the pomegranate seeds and mix Add the eggplant cubes and stir gently, then serve the salad Eggplant salad with pomegranate molasses recipe from our friend and cook at What Are You Cooking Today?

Ruwaida Al-Hajj Rifai

Click on Ruwaida's name to discover all her delicious recipes on our site Here are more vegetable recipes from Ruwaida Mixed Vegetables For more of Ruwaida's delicious recipes, try Fish Fillet Kabsa Click the link to make Green Okra Stew #recipes #recipe #salad #vegetarianrecipes #eggplantsalad #what_are_you_cooking_today

Eggplant Salad with Pomegranate Molasses

Prep checklist

Cooking notes