Eggplant Salad

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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