Roasted Eggplant & Beetroot Salad

Name: Roasted Eggplant & Beetroot Salad
Ingredients: 4 eggplant; 2 long green peppers; 1 large tomato; 1 red onion; 1 large beetroot; parsley; 10-12 black olives(pitted); 1/2 lemon juice; 4 tablespoons Extra Virgin Olive Oil; 2 tablespoons pomegranate molasses; Salt&Pepper

11 ingredients

3 steps

Ingredients

4 eggplant
2 long green peppers
1 large tomato
1 red onion
1 large beetroot
parsley
10-12 black olives(pitted)
1/2 lemon juice
4 tablespoons Extra Virgin Olive Oil
2 tablespoons pomegranate molasses
Salt&Pepper

Directions

1

Roast beetroot in the oven at 180 C for about 45 minutes until it is cooked. ( or you can boil until tender) Set aside to cool.
2

Roast the eggplants on an iron skillet. Cut in half and scoop the inside with a spoon. Add lemon juice to prevent oxidation.
3

Dice the cucumber,tomato and beetroot, slice the red onion and green peppers. In a large bowl combine everything. Add olive oil , pomegranate molasses and serve with chopped parsley on top.