Monk's Eggplant Salad

This side dish is full of surprising flavors. 

Eat it alone as a healthy Vegan dish or a meatless dish 

for lent, or use it to accompany some wonderful

lamb dishes.
This side dish was prepared by my sister-in-law Irene,
for our Christmas Eve feast 2016, Moroccan Food.
Great job! So delicious!

As Always,

ENJOY!

Recipe Courtesy of: Pomegranates and Pine Nuts by Bethany Kehdy

2 1/4 lbs. roasted eggplant

1 handful mint leaves, finely chopped, plus extra for sprinkling on top

2 tomatoes finely chopped

1 handful parsley leaves, finely chopped, plus extra for sprinkling on top

1 scallion finely chopped

3 Tbsp. pomegranate seeds

3 Tbsp. olive oil

1 Tbsp. pomegranate molasses

1 handful walnuts coarsely chopped

sea salt and freshly ground black pepper

   Put the roasted eggplant on a cutting board. Slice off each crown and squeeze out any juices, 

then cut the flesh into thin long strips and then into cubes.

   Place the cubed flesh in a large shallow bowl and layer with the mint, tomatoes, parsley, scallion and pomegranate seeds. Sprinkle with the extra herbs. Season to taste with salt and pepper, drizzle with the oil and pomegranate molasses and toss very gently. Sprinkle with the walnuts if using, and serve with toasted pita triangles.