Burnt aubergine salad with pomegranate - Nourish

Ingredients

• pick the leaves from the parsley stalks and finely chop them
• finely chop the onion and garlic too – this is a good time to use a small food processor if you like
• add the olive oil and pomegranate molasses (or lemon juice) and mix again
• season to taste with salt and freshly ground black pepper
• halve them, if using larger tomatoes, chop them roughly
• stir them into the aubergine mixture