Aubergine Potato Salad
Half a bunch of parsley
1 medium tomato
1 medium onion
2 Italian peppers
2 tablespoons pomegranate sour
Red pepper flakes
Berrak Extra Virgin Olive Oil
Shred the boiled 4 potato in cubes and mix thin chopped half-bunch parsley, a cube of chopped medium tomato, 1 medium onion and 2 italian peppers.
In a small bowl, mix 1 lemon juice, 2 tablespoons pomegranate syrup, a little red pepper flakes and spearmint, Berrak Extra Virgin Olive Oil and salt.
Add the sauce mixture by taking the aubergine over the potato mixture.
Berrak Aubergine will make your work easier at this point and save your time.
A little trick, preparing your salat before serving about 1 hour, if you rest it will be more delicious.