Saladsclosetcooking
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
While I was researching the roasted butternut squash and pomegranate salad I came across the idea of a Mediterranean feta salad with pomegranate dressing . Not only did it include pomegranates, that I am currently
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Salt the eggplant and let it sit for ⏱️ 20 minute, rinse and pat it dry.
saltsalt and pepper to taste
2
Toss the eggplant in the olive oil and season with the cumin, paprika, cinnamon, salt and pepper.
olive oil1 tablespoonsaltsalt and pepper to taste
3
Roast the eggplant in a preheated 400F/200C oven until tender, about ⏱️ 30-40 minutes and set aside.
4
Assemble the salad and toss to coat in the dressing.
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