Traditional Iraqi Eggplant Salad (Salatat Al-Batinjan)

1. Heat the vegetable oil over medium-high heat. Fry the eggplant in batches until golden, tender and lightly crisp. Drain on paper towels and allow to cool.
2. Fry the thinly sliced potato until crisp and golden. Drain well and set aside for garnish.
3. In a large bowl, whisk together the ketchup, pomegranate molasses, lemon juice, olive oil, cumin and salt until smooth and well combined.
4. Add the tomatoes, onions, cucumbers and green capsicums to the dressing. Toss gently until evenly coated.
5. Carefully fold the cooled eggplant and pomegranate seeds through the salad, using two spoons to keep the eggplant intact.
6. Transfer to a serving platter and garnish generously with the crispy fried potato slices, feta cheese and freshly chopped mint.
7. Deep fry a whole piece of Lebanese bread in hot oil to create a bread bowl to serve.
8. Allow the salad to rest for 10–15 minutes before serving so the flavours can fully develop.

Serve chilled or at room temperature alongside grilled meats, Iraqi fish curry, kebabs, rice dishes or fresh Iraqi bread. This salad is a refreshing addition to any celebration table and is best shared with family and friends.