Ingredients

The following ingredients have 4 Servings
  • 2 large Aubergine/Eggplant
  • 2 Long Red Pepper
  • 2 cloves Garlic (crushed)
  • 80 ml Extra Virgin Olive Oil
  • 2 tsp Lemon Juice
  • 1 tsp Sumac
  • 3 tbsp Pomegranate Molasses
  • 1 Pomegranate
  • 3 large Tomatoes (chopped)
  • Bunch Parsley (chopped)

Instruction

  • Cook the aubergine and peppers over the flame of a gas hob until the skin is blistered and the flesh is soft. Place into a bowl covered with cling film and allow to steam while you make the rest of the salad. If you don't want to cook the vegetables over a flame then you can roast them on a high heat until the skin is blackened and the flesh is soft.
  • For the dressing whisk together the olive oil, garlic, lemon juice, sumac, pomegranate molasses and most of the seeds from the pomegranate. 
  • When the aubergine and pepper are cool enough to touch peel away the skins and chop, removing the stalks and the seeds from the pepper. Place in a bowl with the tomatoes and most of the parsley. Drizzle over the dressing and tip onto a serving plate. Serve with the rest of the pomegranate seeds and parsley sprinkled on top.