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Eggplant Salad

11/11/2019

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Serves 4

Prep time 1 hour, mostly unattended

Ingredients
1 large eggplant or 2 to 3 small eggplants
3 tablespoons cup cooking oil ( I use regular olive oil)
1/2 teaspoon salt
2 cups colored bell peppers julienned
1/2 cup red onion sliced
1 cup sliced Persian or curly cucumber

Dressing Ingredients
1/4 cup lemon juice from fresh lemon
2 tablespoons pomegranate molasses
3 tablespoons extra virgin olive oil
1 teaspoon sumac
1/2 teaspoon salt

Instructions
  • Preheat oven to 400 degrees Fahrenheit
  • ​Cut eggplants in 3/4 inch to one inch cubes
  • Toss the eggplant in bowl with 3 tablespoons cooking oil and 1/2 teaspoon of salt.
  • ​Roast eggplants for about 45 minutes or until golden brown, flipping a few times
  • Another alternative for the eggplant is to pan fry until they are brown
  • When the eggplant is done, allow to cool
  • Add dressing ingredients to a small bowl and whisk
  • Add all vegetables including eggplant in a large bowl
  • Add the dressing on top of the vegetables
  • ​Mix and enjoy





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