This Iraqi eggplant salad is a delicious vegetarian and vegan dish that can also be made gluten-free. Made with a variety of fresh vegetables, this salad is perfect for serving alongside barbecue beef.
1: Soak the eggplant in salt for 15 minutes.
2: Slice the cucumber very thin and soak in salt.
3: Deep fry the eggplant until they become a nice brown color.
4: Sauté the onions in olive oil until brown, then add the colored peppers and tomatoes, cooking until translucent.
5: Drain and dry the salted eggplant and cucumber with a paper towel after soaking.
6: In a bowl, combine all the sautéed vegetables and toss with the dressing made from ketchup, pomegranate molasses, and HP or A1 sauce.
7: Serve as a side dish to barbecue beef.
