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Eggplant Salad

Servings: 5

Ingredients

For the dressing:

  • 1 cup ketchup
  • 1 cup steak sauce
  • 1/2 tbsp salt, or to taste
  • 1/2 cup lemon juice

For the salad:

  • 3 large eggplant, julienned and fried in a little oil until golden
  • 2 cups onions, thinly sliced
  • 3 cups tomatoes, sliced
  • 2 cups green peppers, sliced
  • 2 cups cucumber, cut in half lengthwise and sliced into half-moons about 1/4-inch thick
  • Seeds of 1 pomegranate
  • A small handful of chopped mint leaves, optional

Instructions

  • 1. To prepare the dressing, mix the ketchup, steak sauce, lemon juice and salt in a large bowl. Adjust to taste.
  • 2. Add the cucumbers, peppers, onions and tomatoes and mix them all together.
  • 3. Finally, add the eggplant and pomegranate seeds and mix gently so as not to break up the cooked eggplant.
  • 4. Garnish with mint if desired.