Eggplant Salad

• 1 large eggplant, cubed and (air) fried
• 2 small eggplants, grilled over open flame, then peeled and chopped
• 2 small long eggplants, thinly sliced and baked in oven on low temp until crispy
• 1/4 cup toasted almonds, coarsely chopped
• 2 small tomatoes , finely diced
• 1/4 cup pomegranate seeds
• 1 cup of chopped lettuce
• 1 handful of basil leaves
• 1 handful of zaatar leaves
• 1 handful of microgreens

For the dressing

• 2 tbsp pomegranate molasses
• 2 tbsp olive oil
• Juice of 1 lemon (optional)
• 1/2 tsp sumac
• 1/2 tsp dried oregano
• Pinch of salt

1. Start by preparing the fried eggplant: Heat oil in a frying pan over medium heat. Add the cubed eggplant and fry until golden brown and crispy. Remove from heat and set aside to cool. You can also bake them in the air frier, coated with a bit of olive oil.
2. In a bowl, combine the chopped baked eggplant, the fried eggplant cubes, the toasted almonds, diced tomatoes, micro greens, lettuce and the pomegranate seeds to the bowl. Gently toss the ingredients together until everything is well combined.
3. Top with the eggplant chips and the green zaatar leaves.
4. Mix the dressing ingredients: pomegranate molasses, olive oil, sumac, oregano, lemon juice, and salt. Mix well and pour over the salad.
5. Taste and adjust the seasoning if needed, adding more salt or lemon juice according to your preference.
6. Transfer the salad to a serving dish and garnish with additional pomegranate seeds and toasted almonds, if desired.