Sursock Eggplant Salad

Name: Sursock Eggplant Salad
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

petites-choses.com

Eggplant salad at the café of Sursock Museum in Beirut. Super delicious and different as the eggplant, prepared in 3 different techniques

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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