Roasted Eggplant & Beetroot Salad

• 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

1. Roast beetroot in the oven at 180 C for about 45 minutes until it is cooked. ( or you can boil until tender) Set aside to cool.
2. Roast the eggplants on an iron skillet. Cut in half and scoop the inside with a spoon. Add lemon juice to prevent oxidation.
3. 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.

eggplant, long green peppers, tomato, red onion, beetroot, parsley, black, lemon juice, olive oil, pomegranate molasses, saltamppepper

Taken from food52.com/recipes/67990-roasted-eggplant-beetroot-salad (may not work)