Monks salad

Mezze is more than just food, its a way of life. Learn secrets to the art of grazing with this tasty recipe.

Using a fork, prick eggplant skins all over, then place each one directly over a medium gas flame. Cook, turning every couple of minutes with tongs, for 12 minutes or until skin is charred and blackened, and flesh is soft when pierced with a skewer. (If you don’t have a gas stove top, cook eggplants over a barbecue grill plate.) Place the eggplants in a bowl and cool.
Peel skin from eggplants, then place flesh in a sieve over a bowl for a few seconds to drain excess moisture. Using your hands, shred eggplant into strips. Place in a single layer in a large bowl with tomatoes, mint and spring onions.
Drizzle the monk’s salad with pomegranate molasses and olive oil, then season with salt to serve.

Source

2 x 500g eggplants

2 vine-ripened tomatoes, cut into 2cm pieces

1/2 bunch mint, leaves picked

2 spring onions, thinly sliced

2 tbsp pomegranate molasses

2 tbsp olive oil

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