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Prep time
45 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Light colorful salad for the summer. —Kenza Saadi
Ingredients
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1
Large Italian style eggplant (I use the round type)
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10
Cherry tomatoes of all colors cut in quarters
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Fresh basil
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A few walnuts
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6
Garlic cloves
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1 tablespoon
Pomegranate molasses
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1/2
Juice of half a lemon
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Black pepper
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1 teaspoon
Dried mint
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Olive oil for cooking and the dressing
Directions
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Wash the eggplant, cut the ends, slice thin and cut each slice in half if using a round eggplant (like a ball) or just slice if using a long one. Immerse in salted water (like sea water) and let it stand for 30 minutes.
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After 30 minutes, rinse thoroughly and pat dry on a cotton towel.
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Heat some olive oil and gently fry the eggplant slices with the garlic cloves kept whole. Make several batches if need be. Turn and turn until nice and golden. Place the slices on a papel towel and remove any excess oil. Leave the eggplant covered with a paper towel at room temperature until it is time to make the salad.
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To make the dressing: whisk gently some olive oil, the juice of half a lemon, black pepper, a tablespoon of pomegranate molasses and some dried mint.
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To set the salad: place the eggplant slices on a plate, top with the garlic (squeeze the soft inside out of the skin and spread on the eggplants), the tomato quarters, then the fresh basil roughly cut. Pour the dressing and top with a few walnuts broken in quarters.
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