Roasted Raheb Eggplant

What you’ll need:

• 2/3 SOF Romi eggplants
• 1SOF golden onion finely chopped
• 2 SOF tomatoes finely chopped
• 3-4 mint leaves
• 1 bell pepper, any color
• Handful parsley chopped
• Handful walnuts crumbled
• 1 SOF lime juiced
• 2 tbsp olive oil
• Salt and pepper to taste
• SOF pomegranate for garnish
• 1 tbsp pomegranate molasses 

What you’ll do:

1. Half the eggplants then brush with a bit of olive oil. Pop in a preheated oven for about 20 minutes until cooked but slightly firm.
2. Finely chop the tomatoes, bell pepper, onion, mint, and parsley. Transfer to a mixing bowl
3. Separate the flesh of the eggplants and transfer it to a bowl. Beat the eggplant well with a pestle until you have a paste-like consistency. Add to the mixing bowl along with the lemon juice, olive oil, and seasoning.
4. Taste the salad and adjust the seasoning if necessary. Add the crumbled walnuts and give a final mix
5. Transfer to the emptied eggplant shells, drizzle generously with extra virgin olive oil and molasses then garnish with pomegranates.
6. Serve with fresh flatbreads and enjoy!