1 medium eggplant
1 tbsp olive oil
2 tsp tahini
4 garlic cloves, minced
¼ red bell pepper, minced
Juice from 1 lemon
½ cup pomegranate seeds (about half an average pomegranate)
2 tsp fresh basil
2 tsp fresh parsley
2 tsp fresh chives
1 tsp sesame seeds
1 tsp smoked paprika
1 tsp liquid smoke
Salt and pepper to taste
Slice the eggplant into small cubes and set aside.
Mince the garlic and bell pepper while heating up the olive oil in a pan.
Add the garlic and bell pepper to the hot oil, and saute on medium heat.
When they become fragrant, add the eggplant, salt, pepper, paprika and cook for about 5-7 minutes until soft.
Add the liquid smoke, lemon juice, tahini, basil, parsley and chives. Cook for another 3-5 minutes, until the eggplant is fork tender.
Top with pomegranate seeds and fresh herbs.
Keywords: pomegranate, eggplant, salad, liquid smoke