Grilled Eggplant Salad with Pomegranate Sauce
Ingredients
- 2 thin eggplants
- 2 tablespoons olive oil
Vegetable mix
- 1/2 bunch chopped lettuce
- 1 cup fresh mint
- 1 cup purslane
- 3 chopped green onions
- 3 cubed tomatoes
- 2 sliced cucumbers
- 2 cubed and toasted bread loaves
Sauce
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1/4 cup pomegranate molasses
- 3 crushed garlic cloves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried mint
Preparation
Using a sharp knife, cut the eggplant into thin slices.
Heat a grill pan, brush it with olive oil, and grill the eggplant slices.
Prepare a large serving plate and place the lettuce, cucumber, tomato, onion, greens, and mint on it.
For the sauce: in a deep bowl, mix the oil, vinegar, pomegranate molasses, garlic, salt, black pepper, and dried mint.
Arrange the grilled eggplant slices on the vegetables in the plate.
Distribute the pomegranate and the bread. Distribute the sauce before serving.
