Potato Salad with Roasted Eggplants

Ingredients

• 4 potatoes
• Half bunch of parsley
• 1 medium size tomato
• 1 medium onion
• 2 green peppers
• 1 lemon
• 2 tablespoons pomegranate syrup
• Red Pepper Flakes (To taste)
• Dried Mint Leaves (To taste)
• 2 tablespoons Berrak Extra Virgin Olive Oil
• 10 tablespoons Berrak Roasted Eggplant

Preparation

1. Cut 4 boiled potatoes into cubes and mix in half a bunch of finely chopped parsley, a diced medium-sized tomato, 1 medium-sized onion and 2 green peppers.
2. In a small bowl, mix the juice of 1 lemon, 2 tablespoons of pomegranate syrup, some chili peppers and mint, Berrak Extra Virgin Olive Oil and salt.
3. Add the Berrak Roasted Eggplant to the potato mixture and add the sauce mixture.