Walnut Dried Eggplant Meze

Ingredients

• 6 sun-dried eggplants
• 1 tea glass crushed walnuts
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 clove crushed garlic
• 1 teaspoon red pepper flakes
• Half teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Boil the sun-dried eggplants in boiling water for about 15-20 minutes until tender, then drain and let cool.

2. 2

   Chop the cooled eggplants into small cubes or gently mash them with a fork in a deep bowl.

3. 3

   In a separate bowl, mix olive oil, pomegranate molasses, crushed garlic, red pepper flakes, and salt to make the dressing.

4. 4

   Pour the dressing over the chopped eggplants and toss well.

5. 5

   Finally, add the crushed walnuts, mix gently, and transfer to a serving plate.

Note. Rinsing the boiled eggplants with cold water helps keep their color vibrant.