The combination of roasted eggplant with walnuts and pomegranates adds a festive touch to any salad. The smoky flavor of the eggplant serves as a wonderful base when combined with the other ingredients.

Ingredients:

• 2 Eggplants
• 2 medium tomatoes, finely diced
• 1 green bell pepper, finely diced
• 1 red onion, finely diced
• 1 bunch flat-leaf parsley, finely chopped
• 2 cloves of garlic, finely crushed
• 4 tablespoons of olive oil
• 4 tablespoons of fresh lemon juice
• ¼ cup chopped walnuts
• ¼ cup pomegranate seeds
• Salt to taste

Directions:

1. Prick the eggplant in several places with a fork. Wrap in foil and bake at 350F for one hour until thoroughly cooked. Allow to cool, then dice the pulp into a large bowl.
2. Add all the ingredients to the diced eggplant and toss thoroughly. Taste and adjust the salt.
3. Transfer to a serving platter and garnish with additional pomegranate seeds.