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Print Recipe
Baked Eggplant Salad with Pomegranate Recipe
I suggest you try a delicious appetizer - a meze of baked eggplant in tandem with sweet and juicy cherry tomatoes and juicy pomegranate seeds.
Cook Time 60 minutes
Servings
Cook Time 60 minutes
Servings
Instructions
  1. Poke the eggplants with a knife and bake for about 45 minutes in a preheated oven to 200 degrees. in the oven. Allow to cool, remove the skin and finely chop the flesh.
    Poke the eggplants with a knife and bake for about 45 minutes in a preheated oven to 200 degrees. in the oven.
Allow to cool, remove the skin and finely chop the flesh.
  2. Finely grate or chop the garlic. Finely chop the onion as well.
    Finely grate or chop the garlic.
Finely chop the onion as well.
  3. Add the tahini paste to the eggplant, if not, then fry the sesame seeds and add them. Also add olive oil, juice from half a pomegranate, salt and pepper to taste.
    Add the tahini paste to the eggplant, if not, then fry the sesame seeds and add them.
Also add olive oil, juice from half a pomegranate, salt and pepper to taste.
  4. Cherry tomatoes cut in half.
    Cherry tomatoes cut in half.
  5. Add the pomegranate seeds and mint leaves. Mix everything together.
    Add the pomegranate seeds and mint leaves.
Mix everything together.
  6. Our snack is ready!
    Our snack is ready!

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