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Print Recipe
Baked Eggplant Salad with Pomegranate Recipe
I suggest you try a delicious appetizer of baked eggplant in tandem with sweet and juicy cherry tomatoes and juicy pomegranate seeds.
Cuisine Arab
Keyword Medium
Cook Time 60 minutes
Servings
Ingredients
Cuisine Arab
Keyword Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Poke the eggplants with a knife and bake for about 45 minutes in preheated to 200 deg. 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 preheated to 200 deg. oven.
Allow to cool, remove the skin and finely chop the flesh.
  2. Finely grate or cut the garlic. Onions are also finely cut.
    Finely grate or cut the garlic.
Onions are also finely cut.
  3. Add the tahini paste to the eggplant, if it is not there, 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 it is not there, 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 pomegranate seeds and mint leaves. Mix everything.
    Add pomegranate seeds and mint leaves.
Mix everything.
  6. Ready.
    Ready.

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