Baked Eggplant Salad with Pomegranate Recipe
I suggest you try a delicious appetizer of baked eggplant in tandem with sweet and juicy cherry tomatoes and juicy pomegranate seeds.
Cook Time
60minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Poke the eggplants with a knife and bake for about 45 minutes in preheated to 200 deg. oven. Allow to cool, remove the skin and finely chop the flesh.
  2. Finely grate or cut the garlic. Onions are also finely cut.
  3. Add the tahini paste to the eggplant, if it is not there, then fry the sesame seeds and add them. Also add olive oil, juice from half a pomegranate, salt and pepper to taste.
  4. Cherry tomatoes cut in half.
  5. Add pomegranate seeds and mint leaves. Mix everything.
  6. Ready.
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