Eggplant Salad

Ingredients:

• Eggplant (2 large)
• Red, Yellow, Green and Orange Peppers 
• Sweet Onion (1 Large)
• Cherry Tomatoes (1Bunch)
• Pomegranate (1 Cup)
• A1 Steak Sauce (2 TBSP)
• Pomegranate Molasses (1 TBSP)
• Salt and Pepper (To Taste)
• Vegetable Oil (2 TBSP)

Directions:

1. Cut off the stem of the eggplant then cut it in half lengthwise. Then slice the eggplants into uniform cubes (1/2”).
2. In a large pan, add 2 TBSP of vegetable oil and fry the cubes of eggplant until golden brown. As they brown, add 1/4 TSP of salt and pepper.
3. When the eggplants have cooked. Scoop them out with a large slotted spoon so that the oil passes through while preserving the eggplant. Set them on a paper towel and let them cool off on the side for now.
4. Take rainbow peppers and slice them into uniform julienne cuts (long thin strips).
5. Cut up one sweet onion also in long thin strips.
6. Cut up one bunch or a cup of cherry tomatoes in 4’s. Cut them in half then in half again.
7. Pound open one pomegranate.
8. Combine everything in a large round bowl and mix them together. Eggplant, rainbow peppers, cherry tomatoes, sweet onion and pomegranate. 
9. Add A1 steak sauce or HP steak sauce… Or any steak sauce of your choice. I have used 2 TBSP of A1 steak sauce.
10. Add 1 TBSP of pomegranate molasses. 
11. Add salt and pepper to taste. Preferably 1/4 TSP of each salt/pepper.
12. Mix everything together.

Enjoy 🙂