سلطة الباذنجانية

We wash the eggplants and cut them into medium cubes.

We fry the eggplant in deep oil until golden, then place it in a large bowl.

We cut the tomatoes, cucumbers, green pepper, and onion into medium cubes.

We add the chopped tomatoes, cucumbers, green pepper, and onion to the bowl of eggplant.

We prepare the dressing by placing the lemon juice in a small bowl.

We add the ketchup, sauce, pomegranate molasses, and salt to the lemon juice.

We mix the dressing well with a whisk, then pour it over the vegetables and eggplant.

We mix all the ingredients with the dressing until combined, then serve the salad in a serving dish.