Halal Eggplant and Green Pepper Turkish Salad (Cold)

• 2 eggplants, cubed
• 3 green bell peppers, sliced
• 2 tomatoes, diced
• 1 red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp pomegranate molasses or lemon juice
• 1 tsp sumac, salt, black pepper
• Fresh parsley and mint

1. 1Toss eggplant and peppers with olive oil and salt. Roast at 425°F for 20-25 minutes until tender and slightly charred. Cool completely.
2. 2Mix roasted vegetables with tomatoes, onion, herbs, pomegranate molasses, sumac, and extra olive oil.
3. 3Chill for at least 30 minutes. Serve cold as a meze or side dish.

Nutrition values are estimates.