Baked eggplant salad.
Author:
Cooking Together
Servings: 4
Cooking time: 30 min
Bright baked eggplant salad with sweet pepper and pomegranate sauce
Ingredients
| eggplants 400 g |
| sweet pepper 0.5 kg |
| garlic 2 cloves |
| walnuts a handful |
| pomegranate seeds 100 g |
| pomegranate syrup 75 ml |
| olive oil 45 ml |
| lemon juice 20 ml |
| parsley 10 g |
| TO TASTE: |
| salt |
| cinnamon |
| smoked paprika |
| ground red pepper |
Instructions
Step 1
Brush eggplants and peppers with oil, bake at 220 degrees for 25 minutes.
Step 2
Cut the cooled and cleaned vegetables into large pieces.
Step 3
Add to them chopped garlic and parsley, crushed nuts, pomegranate seeds, lemon juice, pomegranate syrup, spices, salt, olive oil and mix well. Enjoy!
