Eggplant salad



  1. 1 large eggplant
  2. 2 tomatoes
  3. 2 cucumbers
  4. 1 red onion
  5. 2 cups color peppers
  6. Cup fresh parsely
  7. 1/2 cup fresh pomegranate
  8. 1/2 teaspoon salt
  9. Oil for frying
  10. Dressing
  11. 1/4 cup ketchup
  12. 1 tablespoon pomegranate molasses
  13. 1 tablespoon HP steak sauce
  14. 1 tablespoon fresh lemon juice
  15. 2 tablespoon Virgin olive oil
  16. 1/2 teaspoon salt or more


  1. To get rid of the bitter part of eggplant first peel some line not all of it and then do cut it slice bite size put them in colander sprinkle them lightly 1/2 teaspoon salt let them set about 15 minutes

  2. Wash eggplant from the salt dry in paper towels and deep fry till crispy let them drain on paper towel

  3. You could fried the onions but I like them fresh and crispy add all the vegetables

  4. Mix all ingredients of the dressing add on top of the vegetables when you ready to eat

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