Start by cleaning the purslane. Remove any damaged or wilted leaves from the bouquets.
Then soak the purslane in a bowl of cold water with ice to keep it crisp and fresh. Set aside.
Cut the eggplants into medium cubes. Place them in a colander, sprinkle with salt, and leave them to drain for about 30 minutes to remove excess moisture.
Meanwhile, heat the oil for frying.
Once the eggplants have drained, pat them dry if needed. Toss them in flour, making sure they are lightly coated.
Shake off any excess flour before frying.
Divide the eggplant into two batches. Fry the first batch in hot oil until golden and crispy, then repeat with the second batch.
Remove the fried eggplant and place it on a plate lined with paper towels to absorb excess oil. Lightly season with salt.
Allow the eggplant to cool completely.
While the eggplant is cooling, trim the thick stems of the purslane.
Arrange the purslane on a serving plate in a circular wreath shape. Place a small ring mold in the center.
In a bowl, combine the fried eggplant, halved cherry tomatoes, chopped fresh basil, olive oil, pomegranate molasses, salt, and pepper. Mix gently.
Fill the ring mold with the eggplant mixture and press lightly to shape it.
Scatter pomegranate seeds around the wreath. Carefully remove the ring mold.
Finish by sprinkling the almonds and pine nuts over the salad. Drizzle the purslane with fattoush dressing.
