Roasted Eggplant & Beetroot Salad

By • February 12, 2017 0 Comments

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Author Notes: This is a quick and easy yet a very delicious dish...Piper Nigrum (GamzE)

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Serves 4

  • 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
  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.

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