سلطة الراهب

Pierce the eggplant with a knife in several spots and place it in a preheated oven at 200°C for 45 minutes to 1 hour until it becomes very tender.

Remove the eggplant from the oven and let it cool slightly, then peel it by hand or with a spoon after cutting it in half

Mash the eggplant with a fork until smooth.

Add the mashed garlic cloves, juice of one small lemon, and three tablespoons of olive oil, then mix well.

Season with salt to taste.

Mix in the chopped parsley, green pepper, and diced tomato until well combined.

Garnish the salad with pomegranate seeds and serve cold.