Eggplant salad
This sweet and sour, tangy eggplant salad, will compliment any meal you add it to, and even better if you have it on its own as a main dish.
Ingredients
- 2 big eggplants
- 1 red pepper medium size, thinly sliced
- 1 green pepper medium size , thinly sliced
- 2 cucumbers deseeded and sliced
- 2 tomatoes deseeded and sliced
- ½ white onion sliced
- ⅓ cup fresh parsley chopped
- 1 tbsp fresh mint chopped
- ½ cup olive oil for frying the veggies
Dressing ingredients :
- 2.5 tbsp ketchup
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- ½ tsp sumac powder
- ½ tsp cumin powder
- ½ tsp salt
- ½ lemon juiced
Instructions
- For prepping the eggplants, pls refer to the blog post for tips on prepping the eggplants.
- While waiting for the eggplant to drain, start frying the peppers, heat a frying pan on medium-high heat, add 2 tbsp of olive oil, and then add the red and green peppers to sautee for 5 - 8 minutes, till tender. Set them aside.
- To the same pan add another 1 tbsp of olive oil and fry the onion till it's soft and then add it to the peppers.
- Once the eggplant is ready for frying, add 3-4 tbsp of olive oil to the hot pan and add the eggplant (I've fried the eggplant in 2 batches), stir for 10 minutes until it's done, once done let it drain any excess oil before adding it to the rest of the veggies.
- Add all the dressing ingredients to a medium bowl and mix it well.
- Assemble the salad by adding the sliced cucumbers and tomatoes to the fried veggies, then add the herbs and dressing. Mix it well to combine.
- Serve it immediately or let it cool in the fridge before serving. Enjoy!