Eggplant salad

1. Peel the eggplant length ways in stripes but leave some of the peel on it. Slice the eggplant about 1/2 inch thick then chop into big bite size pieces.
2. Put all the eggplant into the air fryer basket spray with avocado spray and air fry at 400° for 15 minutes until golden brown.
3. While the egg plants are in the air fryer chop all the veggies (tomatoes, cucumber, red onion, bell pepper and parsley).
4. In a large bowl make the dressing- mix together the olive oil, pomegranate molasses, lemon juice, hot pepper sauce, pepper paste, salt and black pepper. Whisk until well combined.
5. Once the eggplant are done put them in with the dressing and add in the rest of the ingredients, the chopped tomatoes, cucumbers, red onions, bell peppers and parsley. Toss everything together really well and enjoy.