Ingredients:

For salad:

• Green salad (iceberg, romaine lettuce…)
• ½ cup of cut mint leaves
• 3 eggplants of small size
• 2 Tbsps. of olive oil for grilling
• ½ cup of cooked chickpeas
• 1 cup of cherry tomatoes cut in half
• Feta cheese (optional)

• 2 Tbsps. of olive oil
• 2 Tbsps. of pomegranate molasses
• 2 Tbsps. of lemon juice
• 1 tsp. of fleur de sel
• 1 large garlic clove, minced

Preparation:

1. Start by cutting the eggplants lengthwise, then cut each half in half and finally, cut each into slices of about 1 cm thickness.
2. Add olive oil to a non-stick grill-type pan and heat it on medium to high temperature. Add eggplants over the pan and grill them on each side for 2 minutes, then lower heat and grill for 15 to 20 minutes until cooked, while shaking occasionally. Set aside and let cool a little.
3. In the meantime, place all salad ingredients in a large bowl (except the feta).
4. Prepare salad dressing in a bowl by mixing together olive oil, pomegranate molasses, lemon juice, salt and garlic. Add over salad and mix well.
5. Crumble feta gently and sprinkle over salad.

Enjoy and bon appétit!