Eggplant salad with pomegranate
Description
A simple dish to prepare. Dress the eggplant and pomegranate salad just before serving. For the sauce, mix pomegranate syrup with olive oil. After frying, place the eggplants on a paper towel to remove excess oil. Arrange the eggplants on a serving plate once cooled. Crush the nuts finely. You can season each layer lightly with salt and pepper. Good luck! Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the pomegranate. To prevent the seeds from scattering and making a mess, peel the pomegranate in a bowl of water.
- 3
Step 3
Slice the eggplant into rings, heat in the microwave for 5 minutes, then fry on both sides until golden brown.
- 4
Step 4
Place arugula on a plate, then layer tomatoes and onions on top, followed by eggplants. Sprinkle the salad with crushed nuts and pomegranate seeds. Drizzle with pomegranate sauce mixed with oil. Add spices to taste.