Grilled Eggplant Salad

Ingredients:

- 2 big globe eggplants

- 3 tomato, 2 cups diced

- 1 bunch flat parsley, 1 1/2 cup chopped

- 4-5 green onions, finely diced

- 2 tablespoons finely diced lemon, skin on

- 1 teaspoon ground cumin

- 1 teaspoon Aleppo pepper, or to taste

- 1 1/2 teaspoon salt, or to taste

- 3 tablespoons olive oil

- 3 tablespoons pomegranate molasses

- 3 tablespoons lemon juice

To garnish:

- raw walnuts

- lemon slices

- lemon zest

- extra pomegranate molasses

Directions:

- Wash and dry the eggplant, poke with a fork on several sides. Place in an oven tray, grill in a preheated oven on 400 F for 25 minutes, broil on all sides for the last few minutes. You can also make it on the grill, or on direct fire on gas oven.

- Peel the eggplant, dice finely, place in a big salad bowl.

- Add the chopped parsley, diced tomatoes, diced green onions, and diced lemons.

- Add all the dressing ingredients, mix till well combined.

- Garnish as preferred.

Tip:

- prepare the salad ingredients, and prepare the dressing ingredients on the side. Make ahead, mix before serving.