This salad is served cold and has a fresh, tart flavor.
or 1/2 large eggplant, cut into 1-inch pieces
or 2 Tablespoons pomegranate syrup
seeded and chopped
or 1 Tablespoon sumac
What You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chef knife
- Large skillet
- Medium mixing bowl
- Plastic wrap
In a large skillet, heat vegetable oil over medium-high heat.
Add eggplant and ¼ teaspoon of salt and pepper. Coat eggplant in oil, stirring and flipping to evenly coat.
When oil is completely absorbed, add ¼ cup water, cook for 2 minutes. Flip eggplant, cover, and continue to cook for 1 minute.
When eggplant is cooked, pour into a medium-sized bowl. Add juice and vinegar (or pomegranate syrup), tomato, bell peppers, and spring onion. Gently toss to mix so eggplant does not get mushy.
Cover with a plastic wrap and refrigerate for 20 minutes, or until cold.
Sprinkle with sumac and remaining salt and pepper. Serve.
Nutrition Info and more
Serving size:Total calories:
14 gSaturated fat: