447. Iraqi Fried Aubergine and Pomegranate Molasses Salad

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.


صحة و عافية


(Visited 355 times, 1 visits today)

21 thoughts on “447. Iraqi Fried Aubergine and Pomegranate Molasses Salad”

  1. marhaba maryam,,,lovely looking pic and recipe for this glorious salad from your mom!…we have the same salad in the sham under different names..depending on region but usually eggplant is roasted. but many fry as well..will be making ur version soon.. nadia

  2. marhaba maryam,,,lovely looking pic and recipe for this glorious salad from your mom!…we have the same salad in the sham under different names..depending on region but usually eggplant is roasted. but many fry as well..will be making ur version soon.. nadia

  3. We went to a restaurant yesterday that is ran by Assyrian Iraqis. They had a salad called eggplant salad. It had a variety of bell peppers and fried eggplant. The dressing on it appeared to be brown but didn’t have that distinct pomegranate molasses flavor. Do you think this could possibly be the salad? I loved it, my husband said there wasn’t pomegranate molasses in it but he also doesn’t know I put it in my tepsi. The salad was cold, I don’t know if that makes a difference.

    1. This salad is also served cold. I think they may have used date molasses and lemon juice, or maybe tamarind instead of the pomegranate molasses in the dressing. Otherwise it sounds like it’s the same salad.

      1. Now you have my mind going in circles. I have never had tamarind so I wouldn’t know the flavor. Maybe I can call the restaurant and ask. So, many people have allergies now that it wouldn’t seem like a weird question. It was very delicious though. I am going to get ingredients to make yours and see what he says. I am excited to learn more foods from my mother in law when we go to Iraq. Inshallah. The embassy here approved my visa yesterday. Alhamdulillah

        1. That would depend on how many seeds your aubergine has, as that’s what tends to make them bitter. The more seeds it has, the more it is recommended to sit them in salt pre-cooking.

          1. I made this yesterday and my husband found it in the fridge as I wanted it to sit overnight to enhance the flavor. My husband said “oh you made it like the restaurant”. The first thing out of my mouth was “see, I told you it was pomegranate molasses!” It was very delicious. May Allah bless you for taking the time to expose different foods to people who may not otherwise have them.

          2. That’s great the recipe went well. Thanks Denise for sharing. This is one of my favorite salads. I couldn’t gave enough of it when my mother made it.

  4. Maryam,

    I am so happy to have found your blog! A few weeks ago, there was an article in Seattle Refinery, ‘Where to Eat Food from the ‘Banned Countries’ in Seattle” – I had never tried Iraqi food, so ventured out to the one recommended and had the most delicious eggplant salad. So that’s how I found your blog. And this salad – oh my – when I tasted it I said, “I only want to eat this all week!” It’s so fresh and the subtle, sweet pomegranate flavor goes perfectly with the eggplant (and, surprisingly, I had pomegranate molasses from a trip to Turkey a few years ago and had no idea what to do with it…). I have now looked through all of your recipes and am going to try a bunch of them this week. Thank you!! Hopefully there will be more ways to support the “banned countries,” but understanding culture and flavor is certainly way up there to foster understanding.

    1. Thanks Marjie for your sweet comment, and welcome to MCW.
      I brief glance at recent history shows that if American politics would stay out of our business, we would be well and thriving. Actually, if that were to happen, it just might be the United States who would be needing our support. It’s all about the oil, my friend.

    2. That was a very nice thing you did Marjie! Good bless you, my husband is originally from Iraq but now a US citizen. He is here because he helped the American army and said it was like a slap in the face to all those that helped. Anyhow, Maryam’s recipes are so wonderful and delicious(Mashallah) I haven’t made a recipe that I didn’t like. If you are looking for recipe suggestions Bamia both the one with meat and without are delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *