ROASTED AUBERGINE SALAD

 

2 aubergnes, chopped

2 red peppers, chopped

2 small onions, peeled and cut into 8 wedges

6 garlic cloves unpeeled

6 tbsp olive oil

Salt and pepper to taste

400 g chickpeas boiled and drained

3 tbsp pomegranate molasses

1 cup cherry tomatoes 

DRESSING'

3 tbsp pomegranate molasses

1 lemon juiced

1/2 tsp honey

2 tbsp capers

2 tbsp rocket leaves

4 tbsp pumpkin or sunflower seeds

 Heat the oven to 180 C (350 F) and scatter the aubergines, peppers, onion wedges, and garluc cloves into a large roasting tin, season to taste and drizzel with some olive oil mix well so that everythng is coated with oil, and roast for 20 minutes until everything is perfectly cooked and set aside to cool. 

Meanwhile prepare the dressing and pour over the salad and serve with capers, rocket leaves and pumkin or sunflower seeds. 

PLEASE DON'T FORGET THAT THE PARTHENON MARBLES MUST RETURN TO GREECE.