Eggplant & Beetroot Salad

Ingridients:

4 eggplant

2 long green peppers

1 large tomato

1 red onion

1 large beetroot

Parsley

10-12 black olives(pitted)

1/2lemon juice

4 tablespoons Extra Virgin Olive Oil

2 tablespoons pomegranate molasses

Salt&Pepper 

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

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

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.