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Roasted eggplant salad drizzled with homemade vinaigrette
A delicious roasted eggplant salad topped with jewel-like pomegranate, olives and mint
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Salad
- 3 medium eggplants
- 4 tablespoons olive oil
- big pinch sea salt
- 2 medium courgettes
- handful pitted kalamata olives
- seeds ½ small pomegranate
- Apple cider vinaigrette
- 2 tablespoons apple cider vinegar
- 3 tablespoons lemon juice
- 1 tablespoon soft brown sugar
- 3 tablespoons extra virgin olive oil
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