Roasted eggplant & beetroot salad

Experience the savory combination of roasted eggplant and beetroot in this vibrant and flavorful salad. Perfect harmony of earthy and smoky flavors.

Ingredients:

• 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

Instructions:

1. Bake beetroot in the oven at 180 degrees Celsius for approximately 45 minutes until it is tender. Alternatively, you can boil it until soft. Let it cool before proceeding.
2. Cook the eggplants by grilling them on a cast-iron skillet. Halve them and remove the flesh using a spoon. Squeeze some lemon juice over them to avoid browning due to oxidation.
3. Cut the cucumber, tomato, and beetroot into small pieces, and thinly slice the red onion and green peppers. Mix all the ingredients in a large bowl. Drizzle with olive oil and pomegranate molasses, then sprinkle chopped parsley on top before serving.

Summary:

• Calories: 1379 kcal
• Fat: 63 g
• Protein: 30 g
• Carbs: 207 g
• Potassium: 7149 mg
• Magnesium: 505 mg