Lebanese Aubergine (Monk’s) Salad - great salad with roasted aubergines/ eggplants

𝕃𝕖𝕓𝕒𝕟𝕖𝕤𝕖 𝔸𝕦𝕓𝕖𝕣𝕘𝕚𝕟𝕖 (𝕄𝕠𝕟𝕜’𝕤) 𝕊𝕒𝕝𝕒𝕕
Serves 4
This beautiful salad was named after the Lebanese Monks in Lebanon & lived a frugal vegan life. It’s yummy, tasty & healthy by adding a punch of meaty, zesty goodness, in a refreshing dressing. It’s great as a side dish, part of a mezze or on its own.
You can use gas hob 🔥 or oven to get charcoal smokey taste.
𝔜𝔬𝔲 𝔑𝔢𝔢𝔡:
1 large or 2 medium aubergines
3 spring onions, finely chopped
2 salad/plum tomatoes, finely chopped
1 red bell pepper, finely chopped
6 radishes, finely chopped
1 small bunch parsley (50-100g), washed & finely chopped
1 fat clove garlic, crushed
1 tsp seasalt or to taste
Juice of 2 lemons
1/2 cup EV olive oil
3-4 tbsp pomegranate seeds
🔥 Line gas hob with foil & place grid (if you have) over gas hob burner.
🍆 Poke aubergines a few times using sharp knife. Place aubergine over direct gas flame, turning occasionally.
🧁Alternatively, pre-heat oven at 220C/200fan/gas 8. Cut aubergine in half & place in a small baking tray. Bake in oven for 30 mins until toasty brown & flesh is soft.
🔍check aubergine if it’s finished cooking - set aside to cool.
🥗 In large bowl, add chopped onions, tomatoes, red bell pepper, radishes, pomegranate seeds & parsley.
🆒when aubergines cooled, scoop out flesh onto a chopping board & finely chop to a purée. Add to salad bowl.
🧄 In pestal & mortar or small bowl, add crushed garlic, salt, lemon juice & olive oil. Mix well with fork or whisk.
🥗 Pour dressing into salad & mix well. Enjoy!!
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