This chunky, fresh-tasting salad comes dangerously close to being a salsa. It boasts the bright, clean flavors of scallions, citrus, and mint. This is backed by the smooth and somewhat smoky taste of the broiled eggplant. The pomegranate reduction adds a unique sharpness to round out the dish and provide even more depth. This is a really versatile salad that will be right at home with a variety of meat dishes. In our case, this meat was smoked chicken.
Preparing this dish is going to take a bit of time on your part, because it simply takes time to broil, peel and chop the eggplant. It is, however, well worth the time investment, as you will end up with a richly flavored side that is really quite special. Nothing else about this dish is particularly difficult, and after you make it once, you will probably be quite comfortable adjusting the ingredients to customize the flavor. For example, in the version that we prepare, we use less walnuts and also prefer dried cranberries instead of pomegranate seeds. Try either the version below or the original that Suzanne Husseini published in her book, Modern Flavors of Arabia. This is an excellent book if you are interested in exploring this type of cuisine or simply like the blend of flavors represented by this dish….