Roasted Eggplant Salad
Ingredients
- 2 large eggplants
- 1/2 cup vinegar
- 1/2 cup lemon juice
- 2 green onions, chopped
- 2 cloves garlic, crushed
- 1/2 large red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 large yellow bell pepper, chopped
- 1 green chili pepper, chopped
- 2 large cucumbers, chopped
- 1 large tomato, chopped
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 cup pomegranate seeds
- 1/4 cup cilantro, chopped
For serving
- Green mint
Preparation
On medium heat, cook the eggplants for 10 minutes, stirring several times until cooked.
Peel the eggplant while it is still hot. Place the eggplant on a cutting board. Using a sharp knife, chop the eggplant into very small pieces but do not mash it.
Place the eggplant in a deep bowl. Add the vinegar, lemon juice, green onions, garlic, bell peppers, green chili, cucumber, tomato, salt, and cumin. Using a wide plastic spoon, mix the vegetables with the eggplant to form the salad.
In individual serving dishes or a large serving plate, pour the salad. Distribute the pomegranate seeds and sprinkle the cilantro. Serve the salad immediately.
