Monks Salad

Original recipe found here.

Ingredients

4 aubergines
4 small tomatoes finely diced
1 medium onion finely diced
70 gram pomegrante seeds
20 grams fresh parsley, finely chopped
10 mint leaves, finely chopped
1/3 cup olive oil or more to taste
salt and pepper

Method

Chargrill the peppers until burnt and soft.
Remove the skins and chop of the head
Slice the aubergines in half, then into long strips, then in to cubes.
Place in a bowl, then add teh finely diced tomatoes. onions, pomegrates then drizzle with olive oil
Sprinkle over the parsley and mint.