Ingredients:

1 green bell pepper

1 large eggplant for grilling

1 red bell pepper

1 yellow pepper a white onion red tomato parsley stalk fragrant herbs

olive oil sumac lemon pomegranate molasses to taste nuts, roasted or fried crushed garlic pomegranate

Preparation: Grill the eggplant in the oven until the skin softens, then peel and drain completely and chop into small pieces to serve... Chop the onion, bell peppers, and tomato, and add them on top of the eggplant.. Prepare the salad dressing: lemon juice, olive oil, salt, sumac, a pinch of black pepper, and crushed garlic. Toss the salad with the dressing, then add the parsley stems, the farfeheen, nuts, and pomegranate, and refrigerate as it is best served cold.

This eggplant salad recipe is from a friend of the Sho tabkhin today site:

Hana Moussa Nehme

For more Rana recipes, visit her page on our site by clicking her name. #Healthy_Eats_Here #Recipes #Sho_Tabkhin_Today

Grilled Eggplant Salad

Prep checklist