Fried Eggplant Salad on Romain Leaves

(Marul Tabağında Patlıcan Salatası)

1 medium-sized eggplant
3-4 tbsp olive oil

2 leaves of Romain
A few thin slices of red or white onion
1/4 cup feta cheese, cut in cubes

Dressing:
4-5 tbsp tomatoes, grated
2 tbsp extra virgin olive oil
1 tsp pomegranate paste
Salt
1-2 peppercorns, pounded

Peel the eggplant in lengthwise strips. Cut in bite size or round shape. Soak in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with a paper towel.

Heat up the pan first. Then pour the olive oil. Turn the heat down to medium-low. Fry the eggplants, stir occasionally. Afterwards, place them on the paper towel to soak up any extra oil. Let them cool.

Then place the Romain leaves on a plate. Arrange the fried eggplants, onions and feta cheese. Whisk the dressing ingredients, pour all over them. This is a very easy and delicious recipe with a great salad for the summer time:)

2 servings.