Instructions
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1
Peel the eggplant in stripes, cut into medium cubes, and deep fry in hot oil until golden brown before setting aside to drain.
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2
Whisk together the olive oil, lemon juice, pomegranate molasses, vinegar, sesame seeds, cumin, salt, and black pepper in a small bowl.
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3
Thinly slice the red onion and toss it directly into the dressing, letting it sit for a few minutes to soften.
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4
Chop the cucumber and tomatoes into bite-sized chunks and place them in a large mixing bowl.
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5
Pour the marinated onions and dressing over the fresh vegetables, add the fried eggplant, and toss gently to combine before serving.
