This spectacular salad is another recipe of my mother’s (الله يرحمها) and is a tangy orchestra in the mouth.Simple garden vegetables (tomato, spring onion, green capsicum, and parsley) are roughly chopped, before being coated in a rich and thick pomegranate molasses dressing.
The star of the salad is the silky fried aubergine (eggplant) wedges that are carefully mixed into the tangy concoction. The wonderful thing about this salad is that it keeps wonderfully in the fridge, and if anything, it tastes oven better the next day.
2 aubergines (eggplants)
1/2 green capsicum, diced
1 1/2 tomatoes, diced
1 spring onion, sliced
1/2 cup parsley, chopped
3 Tbsp pomegranate molasses
4 Tbsp olive oil
1/2 tsp salt
oil, for frying
Cut the aubergines into finger-length wedges, and fry till cooked through and golden brown.
Let drain from excess oil and cool down on paper towels.
In a bowl, combine the tomato, capsicum, spring onion, and parsley.
Stir in the salt, pomegranate molasses, and olive oil.
Carefully (so as to not turn the aubergines into mush), toss in the fried aubergine wedges.
If not serving immediately, cover with a plastic film and keep refrigerated.