Salads
This salad is made by roasting eggplant directly over a flame and combining it with yogurt, tahini, and garlic. Its low-carbohydrate profile makes it suitable as a late-night snack. Getting the roasting time right is key to its smoky flavor.
Roast the eggplants directly over a flame or on a grill, turning them for 25 minutes, until the skins are completely charred.
Place the eggplants in a bag and let them rest for 15 minutes to loosen the skins.
Peel off the skins and shred the flesh with a fork.
Add the garlic cloves, yogurt, tahini, lemon juice, olive oil, and salt, then mix.
Drizzle with pomegranate molasses and serve.
Do not skip resting the eggplant in a bag; this helps loosen the skin for easier peeling. Allergens: contains dairy (yogurt) and sesame (tahini).
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