سلطة الباذنجان والحمص المشوي

Cut the eggplant into small cubes and drain the can of chickpeas

Preheat the oven to 200°C.

Place the eggplant and chickpea cubes in the oven tray.

Season with salt, black pepper, paprika, crushed red pepper and olive oil.

We bake them for 20-25 minutes or until the eggplant is soft and the chickpeas are slightly crispy.

Cut all the vegetables into small cubes or to taste

Place the leaves in a large bowl, then add the tomatoes, cucumbers, colored peppers, pomegranate, parsley, mint, and green onions.

Add the eggplant and roasted chickpeas on top of the vegetables.

Prepare the dressing by mixing the juice of ½ a lemon with 2 tablespoons pomegranate molasses, 4 tablespoons olive oil, 1 small clove of minced garlic, 1 teaspoon sumac, 1 teaspoon salt, and ½ teaspoon black pepper, then mix well.

Pour the dressing over the salad and gently toss to combine.

(Optional) Prepare the yogurt tahini sauce by mixing ½ cup yogurt with 2 tablespoons tahini, 1 small minced garlic clove, the juice of ½ a lemon, salt, and pepper to taste, until smooth. Add a little water if needed to adjust the consistency.

Serve the salad immediately after adding the dressing. If desired, drizzle the yogurt tahini sauce on top and sprinkle with toasted bread before serving.