Vegetable salad with pomegranate sauce
Ingridients
Directions
Time: 40'
Serving: family
Ingredients:
• 2 red peppers
• 1 green bell pepper
• 3 medium eggplants, cut into large pieces
• 150 g. small beans, blanched
• 6 tbsp. olive oil
• 1 tsp. cinnamon
• 1 small onion, sliced
• 200 g. feta cheese, sliced into small pieces
• Seeds from 2 pomegranates
• A little parsley
• *For the sauce:
• 1/2 clove garlic, melted
• 2 tbsp. pomegranate syrup
• 5 tbsp. olive oil
Instructions:
Preheat the oven to high heat.
Cut the peppers into medium pieces and place them, with their outside facing up, in a baking pan, grill them until they are blackened, peel them after they have cooled.
Put the eggplants in the same baking pan, drizzle with olive oil, cinnamon, salt and pepper, mix and bake for about 30 minutes at 180-200 degrees, until they are soft. In the meantime, put all the remaining ingredients in a bowl and mix well. In a shallow dish, spread the eggplants, beans, onion, peppers, pour the feta cheese and pomegranate seeds on top and pour over the sauce. Garnish with a little parsley.
