Rahib – Lebanese eggplant salsa

Ingredients for 1 servings:

• 5 eggplant(s)
• 4 tomatoes
• 2 onions, red
• 2 bunches of parsley
• 3 cloves garlic
• 2 lemons, juice
• Pomegranate syrup or pomegranate juice
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Wash the eggplants and cut into approximately 1 cm thick slices. Sprinkle with salt on both sides and let stand for 15 minutes. Then pat dry with kitchen paper, brush with olive oil, and roast in a hot oven under the grill until the slices are browned. Tip: You can, of course, also place them directly on the grill. Meanwhile, deseed and finely dice the tomatoes, finely dice the onions, and chop the parsley. Finely chop or press the garlic and add it. Tip: You can use regular onions instead of red onions, but it’s best to fry them without oil first. Once the eggplants have cooled, dice them and add them to the other vegetables. Now add the lemon juice, pomegranate syrup, and a little olive oil. Tip: If using pomegranate juice instead of syrup, add a little sugar or honey. Mix everything together and season with salt and pepper, stirring gently.