This Lebanese charred eggplant salad, known as Batinjan Rahib, balances the smoky flavor of flame-roasted eggplant with walnuts, tomato, and pomegranate molasses. Peeling the eggplant without tearing it and draining its bitter juices are the main challenges.
Prick the eggplants in several places with a fork. Hold them directly over a gas burner flame, turning often, until the skin is blackened all over and the flesh is completely soft.
Peel the hot eggplants without tearing them, discard the stems, and roughly chop the flesh. Let it drain in a colander for at least 20 minutes to release its bitter liquid.
Dice the tomato, finely chop the roasted red pepper, crush the garlic cloves, and roughly break up the walnuts.
Mix the drained eggplant in a bowl with the tomato, red pepper, walnuts, and crushed garlic. Add the olive oil, pomegranate molasses, cumin, and salt, and toss gently.
Cover the salad and refrigerate it for 30 minutes so the flavors can meld. Sprinkle with parsley and serve cold.
After peeling the eggplant, let it drain in a colander for at least 20 minutes, or the salad may become watery. Add the pomegranate molasses gradually and taste as you go, since acidity varies by brand. Allergen: tree nuts (walnuts); the optional cashew alternative is also a tree nut.
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