5 Ingredients or Fewer

Roasted Eggplant & Beetroot Salad

February 12, 2017
1 Ratings
Photo by Piper Nigrum (GamzE)
  • Serves 4
Author Notes

This is a quick and easy yet a very delicious dish... —Gamze Mutfakta (Piper Nigrum)

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Gamze Mutfakta (Piper Nigrum)
    Gamze Mutfakta (Piper Nigrum)
  • Ghazzzit

2 Reviews

Ghazzzit November 3, 2018
Hi Piper, beets and eggplant are something I've never tried together before- I'm intrigued!

From your recipe, I'm not sure how to handle the eggplant though. Is it peeled, diced ..and added to the salad? Or served grilled in halves? Is the type of eggplant important?

Gamze M. November 3, 2018
Hi, the important part is the flavour of roasted eggplant. You can roast it direct on a fire like a barbecue or on an iron skillet.. Then you peel them. You dice and add them to the salad.. Scooping the inside with a spoon is easier than peeling the burnt skins and is less messy... :)) enjoy