Ingredients
Eggplant | 2 | |
Tomato (minced) | 1 | |
Parsley (chopped) | 2 tbs | |
Green pepper ( diced) | half | |
Clove of crushed garlic | 1 | |
Spring onion ( diced) | 1 | |
Salt | according to taste | |
Pomegranate | for garnish |
Lebanese salad.
Directions
- Bake the eggplant until it get soft.
- Remove the peels then chop it with garlic then add tomato, green pepper, parsley, and spring onion.
- Prepare the dressing (2 tablespoon lemon juice, 2 tablespoon pomegranate molasses, 1 tablespoon olive oil and salt).
- Mix all together and finally garnish it by the pomegranate.
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