In my humble opinion, eggplant and pomegranate go together like cumin and cauliflower, fish and chips, lemongrass and ginger… so good. So obviously, the flavors in this recipe are perfection in a bowl.
(for 6 people)
5-6 big banana peppers or 3 red capsicum
2 tomatoes, finely chopped
4 cloves of garlic, minced
1 small red onion, finely chopped
6-7 tbs of pomegranate molasses or red wine vinegar
3-4 tbs olive oil
salt and pepper
½ bunch parsley, finely chopped
Roast eggplants and peppers on a grill, or in oven at 200°C. Roast tomatoes along with eggplants and peppers for 4-5 minutes. Remove from oven and allow to cool then peel and seed eggplants, peppers and tomatoes. Chop finely.
In a bowl mix crushed garlic, chopped eggplants, peppers, tomatoes, onion and parsley.
In a small bowl, combine molasses, olive oil, and salt. Mix and add to vegetables.
Mix through and taste. If you think you can handle a little more garlic and molasses or vinegar, do not hesitate to add more.
This salad goes well with red meat or poultry, especially if they’re grilled.