"This salad is sweet, sour and smoky all at once, making a good balance with the richness of roast pork."
6small eggplants (200gm each)4Lebanese cucumbers, roughly diced 4vine-ripened tomatoes, sliced into wedges1small red chilli, thinly sliced2 tbsppomegranate molassesJuiceof 2 lemons80 ml (1/3 cup)extra-virgin olive oil¾ cup(loosely packed) coriander leaves½ cup(loosely packed) mint leaves, coarsely chopped1 tbspsumac
Heat a char-grill and cook eggplants over an open flame or medium-high grill, turning occasionally, until black all over (8-10 minutes). When cool enough to handle, halve lengthways and gently scoop out flesh, being careful not take the charred skin with it. Chop into large pieces and combine in a bowl with cucumbers, tomatoes and chilli.
Combine pomegranate molasses, lemon juice and olive oil in a separate bowl, and pour onto eggplant mixture. Stand for 10 minutes for flavours to develop. Taste for seasoning – it should be sharp, sour and sweet – and season as necessary. Add herbs and sumac, toss to combine and serve.