Ingredients:

• Small eggplant.
• Oil.
• A pinch of salt.
• Purslane.
• Iceberg lettuce.
• Cucumber.
• Finely chopped parsley.
• Onion.
• Radish.
• 4 tomatoes.
• Mint.

Sauce:

• Lemon.
• Garlic.
• Sumac.
• Pomegranate molasses.
• Salt.
• Olive oil.

Instructions:

1. Cut the eggplant into slices and place them in a bowl with salt to prevent absorbing too much oil.

2. Fry the eggplant slices until they turn golden brown.

3. Chop the purslane, iceberg lettuce, cucumber, and parsley.

4. Slice the onion and radish into thin rings, and chop the tomatoes and mint. Add all the ingredients to a bowl.

5. Add the fried eggplant to the bowl.

6. Prepare the sauce by mixing lemon juice, garlic, sumac, pomegranate molasses, salt, and olive oil in a bowl.

7. Pour the sauce over the salad and mix well. Enjoy!