This salad is served cold and has a fresh, tart flavor.
What you'll need
Large skillet
Medium bowl
Plastic wrap
Ingredients
Serves 4
2 Chinese Eggplantssmall, or 1/2 large eggplant, cut into 1-inch pieces
3 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Water
2 tablespoons Pomegranate Juice or of Cranberry Juice
1 tablespoon Balsamic Vinegar
1/2Bell Pepperseeded and chopped
1 Tomatosmall, chopped
1/2 cup Green Onionssliced
1 tablespoon Lemon Juice or 1 tablespoon Sumac
Directions
1.In a large skillet, heat vegetable oil over medium-high heat.
2.Add eggplant and ¼ teaspoon of salt and pepper. Coat eggplant in oil, stirring and flipping to evenly coat.
3.When oil is completely absorbed, add ¼ cup water, cook for 2 minutes. Flip eggplant, cover, and continue to cook for 1 minute.
4.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.
5.Cover with a plastic wrap and refrigerate for 20 minutes, or until cold.
6.Sprinkle with sumac and remaining salt and pepper. Serve.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 4
Amount Per Serving
Calories 163
% Daily Value*
Total Fat 14 g
18%
Saturated Fat 1 g
5%
Sodium 301 mg
13%
Total Carbohydrate 10 g
4%
Dietary Fiber 3 g
11%
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
