2 Peeled & Grilled Eggplant from Chtoura Garden
1 green pepper
2 lemons, squeezed
Drizzle of Olive Oil from Chtoura Garden
1 garlic clove, mashed
Sprinkle of salt and black pepper
Parsley - olive oil - walnuts - Pomegrenate Molasses
Roast eggplants in the oven until cooked, then cut into a fine chop.
Cut the parsley, onion, tomato, pepper and garlic.
Put the eggplants, tomatoes and green pepper in a bowl and add over them oil, lemon, salt and pepper.
Pour the salad in a large bowl and put the parsley, walnuts and a drizzle of oil & Pomegrenate Molasses to decorate.