Warm eggplant salad with artichokes and pomegranate

Step 1/3

• 2 eggplants
• 2 tbsp chili flakes
• 3 tbsp olive oil
• salt
• pepper

• oven
• cutting board
• knife
• bowl
• baking sheet
• parchment paper

Preheat oven to 200°C/390°F. Cut stems off eggplants, and roughly dice them. Add diced eggplants into a bowl and toss with chili flakes, salt, pepper, and olive oil. Place pieces on a baking sheet lined with parchment paper. Bake for approx. 15 min. until soft on the inside with the edges slightly crispy.

Step 2/3

• 1 lemon
• 5 tbsp olive oil
• 500 g cherry tomato mix
• 6 g mint
• 10 g basil
• 250 g jarred artichoke hearts

• bowl

While eggplants bake, squeeze lemon into a big bowl. Next, add olive oil, salt, and pepper to taste. Mix the dressing and set aside. Halve cherry tomatoes and roughly chop mint, basil, and jarred artichoke hearts. Add each ingredient to the bowl with the dressing.

Step 3/3

• 200 g pickled red onions
• 140 g feta cheese
• 50 g pomegranate seeds

To the same bowl, add pickled red onion, crumbled feta, and pomegranate seeds. Once the eggplants are done, toss them in as well and mix the salad well. Garnish with more pomegranate seeds, herbs and feta to taste and serve.

Enjoy your meal!