Sunday, August 25, 2013

447. Iraqi Fried Aubergine and Pomegranate Molasses Salad

This spectacular salad is another recipe of my mother's (الله يرحمها) and is a tangy orchestra in the mouth.
Simple garden vegetables (tomato, spring onion, green capsicum, and parsley) are roughly chopped, before being coated in a rich and thick pomegranate molasses dressing.
The star of the salad is the silky fried aubergine (eggplant) wedges that are carefully mixed into the tangy concoction. The wonderful thing about this salad is that it keeps wonderfully in the fridge, and if anything, it tastes oven better the next day.


2 aubergines (eggplants)
1/2 green capsicum, diced
1 1/2 tomatoes, diced
1 spring onion, sliced
1/2 cup parsley, chopped
3 Tbsp pomegranate molasses
4 Tbsp olive oil
1/2 tsp salt
oil, for frying


Cut the aubergines into finger-length wedges, and fry till cooked through and golden brown.
Let drain from excess oil and cool down on paper towels.
In a bowl, combine the tomato, capsicum, spring onion, and parsley.
Stir in the salt, pomegranate molasses, and olive oil.
Carefully (so as to not turn the aubergines into mush), toss in the fried aubergine wedges.
If not serving immediately, cover with a plastic film and keep refrigerated.

صحة و عافية


Anonymous said...

marhaba maryam,,,lovely looking pic and recipe for this glorious salad from your mom!...we have the same salad in the sham under different names..depending on region but usually eggplant is roasted. but many fry as well..will be making ur version soon.. nadia

Maryam Mohammed said...

Welcome back Nadia!!
I'm so happy to hear from you.
Thank you my dear, let me know how you like it.

kirtinag said...

Awesome recipes!! I like all Eggplant recipes but my favorite eggplant recipe is Grilled Aubergine Eggplant.

Anonymous said...

Great as usual, thank you for sharing the recipe!

Maryam Mohammed said...

You're welcome!