Sursock Eggplant Salad - Petites Choses

Ingredients

• 1 large eggplant, cubed and (air) fried
• 2 small eggplants, grilled over open flame, then peeled and chopped
• 2 small long eggplants, thinly sliced and baked in oven on low temp until crispy
• 1/4 cup toasted almonds, coarsely chopped
• 2 small tomatoes , finely diced
• 1/4 cup pomegranate seeds
• a cup of chopped lettuce
• a handful of basil leaves
• a handful of zaatar leaves
• a handful of microgreens
• 2 tbsp pomegranate molasses
• 2 tbsp olive oil
• Juice of 1 lemon (optional) • 1/2 tsp sumac • 1/2 tsp dried oregano • Pinch of salt
• 1/2 tsp sumac
• 1/2 tsp dried oregano
• Pinch of salt