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Monk's salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Discover the essence of Mezze with this delicious grazing recipe.
Ingredients:
  • 2 x 500g (large) eggplants
  • 2 vine-ripened tomatoes, cut into 2cm pieces
  • 1/2 bunch mint, leaves picked
  • 2 spring onions, thinly sliced
  • 40.00 ml pomegranate molasses (see note)
  • 36.40 gm olive oil
Instructions:
  • Pierce eggplant skins all over with a fork, then char them directly over a medium gas flame for about 12 minutes until charred and blackened. Use tongs to turn every few minutes. Check if the flesh is soft by piercing with a skewer. If no gas stove top, you can use a barbecue grill plate. Transfer the eggplants to a bowl and let them cool.
  • Peel the eggplants, drain excess moisture by placing the flesh in a sieve over a bowl briefly. Shred the eggplant into strips using your hands and combine with tomatoes, mint, and spring onions in a large bowl in a single layer.
  • To serve, generously drizzle the monk's salad with a combination of sweet pomegranate molasses and fragrant olive oil, then season it with a sprinkle of salt.

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