Recipe
Eggplant, Cheese and Pomegranate Salad
This salads features a unique combination of eggplants, cheese and pomegranate, all cut into uniform cubes, which makes the salad look really professional.
The salad can also be made pareve without the cheese, although it is even more delicious with the distinctive flavor of the cheese.
The salad should be consumed within 24 hours, so if you want to have it ready in advance, the best way would be to cut up all ingredients and store them separately in the refrigerator, and assemble just before serving.
Ingredients:
I medium eggplant
3 peppers, preferably different colors
100 grams (3.5 ounces) Hermon cheese (hard white cheese)
½ cup fresh pomegranate seeds
¼ cup fresh chives, chopped
I tablespoon oil
salt, pepper to taste
1 tablespoon vinegar
1 cup baby lettuce leafs
To Assemble:
Cut the eggplant into tiny, 1x1 cubes and deep-fry.
Roast peppers in the oven until soft, peel and cut into 1x1 cubes.
Cut the cheese into tiny cubes as well.
Toss together all ingredients and serve.
The Chef's Tip:
Serve on individual dishes on a bed of baby lettuce leafs.
Hearty Appetite!
Eggplant, Cheese and Pomegranate Salad [צלם]