Eggplant salad

Name: Eggplant salad
Cuisine: American
Ingredients: 1 large eggplant; 2 tomatoes; 2 cucumbers; 1 red onion; 2 cups color peppers; Cup fresh parsely; 1/2 cup fresh pomegranate; 1/2 teaspoon salt; Oil for frying; 1/4 cup ketchup; 1 tablespoon pomegranate molasses; 1 tablespoon HP steak sauce; 1 tablespoon fresh lemon juice; 2 tablespoon Virgin olive oil; 1/2 teaspoon salt or more

Layla (lulu) @laylazawaideh819

West Bloomfield Township, Michigan

Delicious

Layla (lulu) @laylazawaideh819

West Bloomfield Township, Michigan

Delicious

Saved

Ingredients

1large eggplant
2tomatoes
2cucumbers
1red onion
2 cupscolor peppers
Cupfresh parsely
1/2 cupfresh pomegranate
1/2 teaspoonsalt
Oil for frying
Dressing
1/4 cupketchup
1 tablespoonpomegranate molasses
1 tablespoonHP steak sauce
1 tablespoonfresh lemon juice
2 tablespoonVirgin olive oil
1/2 teaspoonsalt or more

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Steps

1

To get rid of the bitter part of eggplant first peel some line not all of it and then do cut it slice bite size put them in colander sprinkle them lightly 1/2 teaspoon salt let them set about 15 minutes
2

Wash eggplant from the salt dry in paper towels and deep fry till crispy let them drain on paper towel
3

You could fried the onions but I like them fresh and crispy add all the vegetables
4

Mix all ingredients of the dressing add on top of the vegetables when you ready to eat