Batinjan Raheb (Monk's Eggplant Salad)

🛒 Ingredients

• Eggplant, roasted 113 g · 28 kcal
• Tomatoes, diced 75 g · 14 kcal
• Green bell pepper, diced 38 g · 8 kcal
• Red onion, finely diced 20 g · 8 kcal
• Garlic, minced 2 g · 2 kcal
• Fresh parsley, chopped 8 g · 3 kcal
• Fresh mint, chopped 3 g · 2 kcal
• Lemon juice 11 g · 2 kcal
• Olive oil 11 g · 99 kcal
• Pomegranate molasses 4 g · 9 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Pierce eggplants all over with a fork, rub lightly with olive oil, and place on a baking sheet. Roast for 30-40 minutes until very soft and slightly charred.
2. Once roasted, remove eggplants from the oven and let them cool slightly. Carefully scoop out the flesh into a bowl, discarding the skin, and roughly chop or mash it.
3. In a large mixing bowl, combine the chopped eggplant, diced tomatoes, green bell pepper, red onion, minced garlic, fresh parsley, and fresh mint.
4. In a small bowl, whisk together lemon juice, olive oil, and pomegranate molasses. Season with salt and pepper to taste.
5. Pour the dressing over the eggplant mixture and toss gently to combine all ingredients. Serve immediately or chill for flavors to meld.