Roasted aubergine salad
Create our roasted aubergine salad with lots of different colours and textures, then serve it on a platter to deliver big impact for small effort
Ingreadient :
- 2 aubergines, chopped
- 2 red peppers, chopped
- 2 small red onions, peeled and cut into 8 wedges
- 6 garlic cloves, skin left on
- 6 tbsp olive oil
- 200g cherry tomatoes
- 400g can chickpeas, drained and rinsed
- 3 tbsp pomegranate molasses
- 1 lemon, juiced
- ½ tsp honey
- 2 tbsp capers
- 60g rocket leaves
- 4 tbsp sunflower or pumpkin seeds
Direction :
- 2 aubergines, chopped
- 2 red peppers, chopped
- 2 small red onions, peeled and cut into 8 wedges
- 6 garlic cloves, skin left on
- 6 tbsp olive oil
- 200g cherry tomatoes
- 400g can chickpeas, drained and rinsed
- 3 tbsp pomegranate molasses
- 1 lemon, juiced
- ½ tsp honey
- 2 tbsp capers
- 60g rocket leaves
- 4 tbsp sunflower or pumpkin seeds
