Finally summer came and barbecue season started. This salad is a must for Turkish barbecue tables.
- 2 aubergine
- 2 red peppers
- 1 or 2 small chili (optional)
- 1 tomato
- 1 shallot
- 1 clove of garlic
- 1/4 teaspoon cumin
- 1 teaspoon pomegranate molasses
- 2 tablespoons of extra virgin olive oil
- salt for taste
Pierce the vegetables in several places with a knife. Grill the vegetables on the barbecue. (You can also grill on your stove or in the oven.) Put the grilled vegetables directly in a pot or bag and let them sweat. This will help peel them off easily. Peel and finely chop all the vegetables. Take them in a large bowl and mix with cumin, salt, pomegranate molasess and olive oil.