Roasted aubergine salad
Indulge in the tantalizing flavors of roasted aubergine salad. Savory, smoky, and vibrant, this dish is a culinary delight for your taste buds.
Ingredients:
- 2 aubergines, chopped
- 2 red peppers, chopped
- 2 small red onions, peeled and cut into 8 wedges
- 6 garlic cloves, skin left on
- 6 tbsp olive oil
- 200g cherry tomatoes
- 400g can chickpeas, drained and rinsed
- 3 tbsp pomegranate molasses
- 1 lemon, juiced
- ½ tsp honey
- 2 tbsp capers
- 60g rocket leaves
- 4 tbsp sunflower or pumpkin seeds
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Spread out the aubergines, peppers, onion wedges, and garlic cloves in a large roasting pan. Season with salt and pepper, then pour 4 tbsp of olive oil over the vegetables. Toss everything together well to make sure they are coated with the oil. Bake in the oven for 30 minutes, then take it out and add the cherry tomatoes and chickpeas. Mix everything together and return to the oven for another 20 minutes until everything is cooked through. Take out of the oven and let it cool.
- While waiting, prepare the dressing by mixing 2 tbsp of pomegranate molasses with lemon juice, honey, capers, the rest of the oil, salt, and pepper. Transfer the cooled vegetable mixture to a serving bowl, add rocket, and the dressing. Gently mix everything together. Sprinkle sunflower or pumpkin seeds on top and drizzle the remaining pomegranate molasses over the dish.
Summary:
- Calories: 2144 kcal
- Fat: 112 g
- Protein: 58 g
- Carbs: 260 g
- Potassium: 5797 mg
- Magnesium: 711 mg