سلطة الباذنجان والجبنة ال

We start by cutting the eggplant into cubes and frying or roasting it in the oven with a little olive oil, salt, and pepper, then let it cool.

We add pieces of lettuce to the serving dish, then the rest of the vegetables (colored peppers, black olives, pieces of grilled eggplant, chopped mint, cucumber, and parsley).

We add the crumbled cheese and pomegranate on top of the salad.

We start by preparing the dressing by mixing all the ingredients together and adding it to the salad when serving.