Eggplant and tomato salad with pomegranate seeds

Very tasty and nutritious eggplant and tomato salad with smoked chicken and pomegranate. Chicken fillet gives the vegetable salad more flavor and richness, and pomegranate seeds make the salad festive.

Ingredients

• Eggplant - 300 g (2 pcs.)
• Tomatoes (yellow and red) - 300 g (4 pcs.)
• Celery petiole - 30 g (1 stalk)
• Smoked chicken (fillet) - 150 g
• Pomegranate seeds - 50 g (4 tablespoons)
• Parsley greens - 1 bunch
• Mayonnaise - 50 g
• Lettuce leaves - for serving
• Salt - to taste

Directions

1. Bake the eggplant. You can do this in the oven at a temperature of 180-200 degrees (about 30 minutes) or in a slow cooker (I baked in a slow cooker on the "Baking" mode at a temperature of 150 degrees for 30 minutes, turned over once.)
2. Cut the celery stalk into thin plates, finely chop the parsley. Put in a deep salad bowl.
3. Cut the yellow tomatoes into large cubes, removing the seeds.
4. Cut the red tomatoes in the same cubes.
5. Place the tomatoes in a salad bowl with the rest of the ingredients.
6. Let the baked eggplant cool slightly and remove the skin from them. From the cooled vegetables, she lags behind almost herself.
7. Cut the eggplant into cubes.
8. Add the baked eggplant to the salad, but only after they have completely cooled.
9. Free the smoked chicken from bones and skin, cut into cubes and add to the salad.
10. Mix all the salad ingredients and add a little salt to taste (do not forget that mayonnaise contains salt).
11. Season eggplant, tomato and smoked chicken salad with mayonnaise.
12. Put lettuce leaves in a serving plate, on them - a few tablespoons of salad with chicken and vegetables. Sprinkle generously with pomegranate seeds on top.
13. Eggplant and tomato salad with pomegranate, serve chilled.
14. Bon appetit!