Roasted Eggplant & Beetroot Salad

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.