Mediteranean Eggplant Salad


Eggplant – 6 small sized.. pounds
Vegetable oil – 2 cups

Garnish:
Parsley – 1/2 cup
Sumac – 1 teaspoon

Sauce:
Eggplant – 1 small sized
Parsley – 1/2 cup
Garlic – 1 clove
Yogurt – 1 cup
Tahineh – 2 teaspoons
Lemon juice – 2 teaspoons
Olive Oil – 2 teaspoons
Pomegranate paste – 2 teaspoons
Salt – 1 teaspoons

Cooking directions:

  • Chop 4 eggplants, deep fry in a sauce pan in the vegetable oil until golden, strain and let it cool on paper towel to drain the oil
  • Chop the remaining eggplant, place on a baking sheet, covered with 2 teaspoons of olive oil and grill in the oven for 10 minutes at 200 degrees.
  • place the eggplant in a food processor with the pomegranate paste, lemon juice, salt, tahineh, garlic and yogurt and mix for 5 seconds
  • Place the eggplant in a plate, add the yogurt sauce on top, garnish with parsley and sumac.

Facts:
– Tahineh is sesame paste
– For a healthier version, you can grill the eggplant instead of deep frying.

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