Eggplant & Pomegranate Salad w/ Harissa

Cut the eggplant and fry the pieces in ¼ cup sunflower oil on medium heat until golden brown on both sides. Keep an eye on the eggplant pieces and remove them after 7-10 minutes with a slotted spoon. Place the pieces on kitchen towel paper to release some of the excess oil  2. In a bowl prepare the dressing and mix well.  3. Place the fried eggplant pieces on a plate and sprinkle on the dressing. Then garnish with pomegranate seeds, pistachios, and mint leaves. Serve on toast, as a side, in a salad or in a wrap and enjoy! 

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