Toros Salad

(Toros Salatasi / Al Köz -Al Göz - Antalya - Mediterranean Region)

1 large eggplant, roasted, peeled, drained, cut in long strips
1 Bell red pepper, roasted, peeled, cut in long strips
1 medium sized onion, cut in half and roasted, cut in long strips
1-2 garlic cloves, roasted, peeled
Salt
Pepper
Parsley, chopped
Fresh mint leaves, chopped

Dressing:
1/3 cup extra virgin olive oil
2-3 tbsp pomegranate paste
1-2 tbsp vinegar

Arrange the eggplants and red peppers on a service plate. Season with salt and pepper. Whisk all the dressing ingredients, pour all over it. Cover it with plastic wrap and leave in the fridge at least 4 hours. Sprinkle some chopped parsley and fresh mint all over the top and serve.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast until it is softened on broil. Then peel and place in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes, drain. Alternatively, you can barbecue it until softened.

Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.

*Taurus Mountains, called as Toros in Turkish, is a mountain range in the Mediterranean region of Turkey