Fried Eggplant Fattoush Salad

Fry the eggplant and bread until golden and crispy

Chop the lettuce, tomatoes, cucumbers, radishes, purslane, mint, parsley, onion, and pomegranate into bite-sized pieces

Mix the lemon juice, pomegranate molasses, salt, olive oil, sumac, and dried mint to prepare the sauce

Combine all the chopped vegetables, fried eggplant, and fried bread in a large bowl

Pour the sauce over the salad and toss well to coat evenly

Serve immediately for the best texture and flavor