Roasted Eggplant & Beetroot Salad

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.