Known in Lebanon as Batinjan Rahib, this charred eggplant salad balances the smoky flesh with walnuts, tomato and pomegranate molasses. Peeling the eggplant without tearing it and draining out the bitterness is what makes it a technical dish.
Prick the eggplants in a few places with a fork and char them directly over a gas flame, turning often, until the skin is blackened all over and the flesh is completely soft.
Peel the hot eggplants without tearing the flesh, discard the stem and roughly chop the flesh. Leave it in a colander for at least 20 minutes to drain off the bitter liquid.
Dice the tomato, finely chop the roasted red pepper, crush the garlic cloves and roughly break the walnuts.
In a bowl, combine the drained eggplant with the tomato, pepper, walnuts and crushed garlic. Add the olive oil, pomegranate molasses, cumin and salt and toss gently.
Cover and rest the salad in the refrigerator for 30 minutes so the flavours meld. Sprinkle with parsley and serve cold.
After peeling the eggplant, drain it in a colander for at least 20 minutes or the salad turns watery. Add the pomegranate molasses gradually and taste as you go, since sourness varies between brands. Allergens: contains tree nuts (walnut).
If you have a gas stove, char the eggplant by turning it directly over the flame; on an electric stove a grill wire rack or the oven's grill setting gives the same smoky result.
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