¼ Cup chopped onion
2 Chopped tomatoes
3 Eggplants, diced and grilled
3 Tablespoons chopped parsley
¼ Cup chopped red bell pepper
¼ Cup chopped green bell pepper
4 Tablespoons lemon juice
2 Tablespoons olive oil
¼ Teaspoon salt and black pepper
Half a teaspoon of ground cumin
A sprinkle of sumac
2 Teaspoons pomegranate molasses
¼ Teaspoon onion and garlic powder
- Use a deep bowl and add lemon juice, sumac, romaine molasses, salt, black pepper, cumin, olive oil, garlic powder, onion, parsley, then mix well to prepare the sauce.
- Add the rest of the ingredients, mix well and serve the salad cold.
Note: You can add chopped hot peppers to make the eggplant salad spicy.