grilled eggplant salad
Ingredients :
2 large eggplants
1 yellow capsicum, large dice
2 tomatoes, large dice
2 spring onion, sliced
1/2 cup parsley, chopped
1/2 cup pomegranate seeds, optional
pomegranate molasses
olive oil
Method :
Preheat oven to 450F.
Poke the surface of the aubergines with a fork a couple of times before roasting it in the oven for about 45 minutes.
(I find that the aubergine has a tendency to explode in the oven if I don't poke some breathing holes in it.)
Let the aubergines cool completely before cutting it in half , peeling it, and cutting the flesh into large chunks.
Arrange the aubergine flesh on serving dish, arrange remaining vegetables (and pomegranate seeds if using) on and around the aubergines in a colorful and attractive manner.
Drizzle with pomegranate molasses and olive oil and serve
