Monks salad

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

Recipe «Monks salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. Drizzle the monk’s salad with pomegranate molasses and olive oil, then season with salt to serve.