A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!
It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu. Adopted from Easy Lebanese Recipes.
Servings 5 portions
Prep Time 20 minutes
Cook Time 10 minutes
2 Eggplant (medium) peeled and cut roughly
2 Fresh Tomato diced
1 Green pepper diced small
5-6 Spring onions (without the stems), sliced finely
2 cloves garlic crushed
1/2 bunch Fresh parsley chopped; leave 2 tbsp aside for garnishing
1/2 cup Lemon juice
1/4 cup olive oil extra virgin
Salt & Pepper
To Garnish (Optional)
1 tbsp tomato (small) diced
1-2 tbsp Pomegranate berries
- Cook the eggplant pieces in the microwave for 10 minutes. Remove and mash with a fork. Chill i n the fridge for 10 minutes while you chop your vegetables and prepare the dressing.
- In a cup, mix the dressing ingredients.
- Add the crushed garlic to the eggplant, and blend well with a spoon. Add the remaining vegetables, combine well, pour on the dressing and mix well without smashing the tomatoes.
- Transfer into a serving plate, and garnish with diced tomato and chopped parsley.
Don’t have a microwave?
Make few incises in the Eggplants (unpeeled), roast them in the oven, then skin them off, and mash coarsely.