|Parsley (chopped)||2 tbs|
|Green pepper ( diced)||half|
|Clove of crushed garlic||1|
|Spring onion ( diced)||1|
|Salt||according to taste|
- 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.