Roasted Eggplant, Pepper and Pomegranate Salad

• medium eggplant↗1
• green onion↗1-2

  sliced

• cherry tomatoes↗4

  quartered

• small red pepper↗½

  seedless, finely diced

• small green pepper½

  seedless, finely diced

• mint↗1 ст. л. tbsp

  chopped

• pomegranate seeds↗насіння з 0,5

  for garnish

• lemon↗сік 0,5

  juice 0.5

• small red chili↗½

  seedless (optional), finely diced (optional)

• pomegranate syrup↗½ ст. л. tbsp
• small garlic clove↗1

  minced

• extra virgin olive oil↗1½ ст. л. tbsp

  plus extra for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6) and line a baking tray with foil. Poke the eggplant with a sharp knife so it doesn’t burst, then place it on the prepared tray and roast for 45–55 minutes until the skin wrinkles and the flesh becomes extremely soft.

2. 2

   While the eggplant roasts, prepare the dressing. In a bowl, combine lemon juice, chilies (optional), pomegranate syrup, minced garlic, and olive oil. Season to taste, then set aside.

3. 3

   When the eggplant cools enough to handle, peel it and place it in a colander. Gently press it over a bowl to release the juice, then transfer the eggplant to a plate and cut into large pieces. Quickly drizzle half of the dressing, add sliced green onion, cherry tomatoes, red and green peppers. Pour the remaining dressing and toss with hands or a spoon until all ingredients are well coated. Serve sprinkled with chopped mint, pomegranate seeds, and a drizzle of olive oil.