TOMATOES AND POMEGRANATE SALAD

for 4 portions

2 cups cherry tomatoes, red and yellow or a variety of heirloom tomatoes in different colors
1 red pepper, roasted, cooled and  skin removed
1 yellow pepper, roasted, cooled  and skin removed
4 thick slices of eggplant, brushed with olive oil and roasted with a small clove of garlic
1 medium size red onion finely chopped
½ tsp. ground allspice
a pinch of Aleppo
pepper
2 tsp red wine vinegar
1,5 tsp pomegranate
molasses
2 tbs olive oil
pomegranate seeds
1 tbs oregano leaves
1 tbs mint leaves

I made this salad from the remnants of the heirloom tomatoes I had left from making the tartines. I put the thick slices on top of the tartines and had to use up the rest of those beautifully colored tomatoes. So I decided on making this salad. Actually had I wanted to make it ever since I laid may hands of the Yotam Ottolenghi cook book Plenty More. I got enamored in the combination of the tomatoes with the pomegranate. I additionally used roasted eggplant and peppers in my version. However, aside from that, my version is basically the same in spirit as the one in the cookbook.
Enjoy!

Xoxo, Lilia

Cut the eggplants crosswise into thick slices. Place the eggplant slices in a bowl with some salt and set aside for 20 minutes to remove bitterness. Rinse them well and drain. Put the eggplant in the roasting pan, season with salt and pepper, sprinkle with chopped garlic clove, brush with some olive oil and roast in the 350 F oven for about half an hour. Roast the whole peppers and together with the eggplant until peppers are slightly charred. Chop the cooled eggplant finely. Remove the skins from slightly cooled peppers, and chop them as well. Place the chopped vegetables in the bowl, add chopped  tomatoes and red onion. In a separate bowl mix together the olive oil, vinegar, Aleppo pepper, ground allspice, pomegranate molasses and salt. Mix well and pour over the vegetables and mix well. Sprinkle pomegranate seeds on top and garnish with oregano and mint leaves.

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