Shakshouky / Eggplant Salad

My band plays about every three months at the New Deal Cafe in Greenbelt, MD. I always order the same thing there: a sampler platter with chicken shawarma, falafel, hummus, a spinach pie, and shakshouky, which is my favorite. It's a roasted eggplant salad with a sweet-ish dressing made from pomegranate molasses. I think I've recreated an acceptable (but different) version of it at home. I had a lot of vegetables to use up that I threw in...I think traditionally it is not this "chunky." Quantities all at your discretion!

- 1-2 large eggplants
- chopped scallions or finely minced onion
- diced tomatoes
- Dressing: olive oil, 1-2 spoonfuls pomegranate molasses, 1-2 cloves minced garlic, splash of lemon juice
- Optional veggies: I added diced cucumber & yellow pepper

Roast the eggplants in the oven at 350-375 til they're soft. You can do them whole (cut a few slits in them). I cut mine in half and it took about 40 mins, then scooped out the flesh after they'd cooled down. In the future I might just peel & cube them, then roast the cubes. However you get the flesh out, chop/mash it.

Whisk together the dressing ingredients. Toss it all together with the eggplant and veggies. Season with salt & pepper. Oooh, some smoked paprika would probably be good in it too. Chill for a while.