Salad with eggplant, bell pepper, pomegranate and spicy and sweet dressing

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Ingredients

• 1 eggplant;
• ½ lemon;
• ½ red chili pepper - optional;
• ½ tablespoon of pomegranate juice;
• 1 clove of garlic;
• 2 tablespoons of olive oil;
• salt - to taste;
• 4 cherry tomatoes;
• a few branches of green onions;
• ½ red bell pepper;
• ½ green bell pepper;
• several branches of mint;
• ½ grenade.
  
  

Preparation

Make a few punctures on the eggplant with a knife or fork and put it on the baking sheet covered with foil. Bake at 200 ° C for 45-55 minutes, until the peel is wrinkled, and the vegetable itself will not become very soft.

When the eggplant cools a little, clean it and put it into a colander. Lightly press on the vegetable to make out of it an extra juice. Then cut it into cubes in a salad dish.

Mix lemon juice, seed-peeled and finely chopped chili, pomegranate juice, chopped garlic, 1½ tablespoon of olive oil and salt. Pour half of the resulting refueling eggplant.

Put the quarts of tomatoes, chopped onions and chopped peppers. Add the remaining dressing and mix. Decorate the salad with crushed mint and grains of pomegranate and do not forget the olive oil.

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