This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. --Jeanne Vitale of Leola, Pennsylvania

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.

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  • Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.

  • In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.

Tips

Nutritional Analysis: One serving (1/3 cup) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Nutrition Facts

49 calories; protein 1.1g; carbohydrates 6.5g; fat 2.5g; cholesterol 0mg; sodium 148.9mg. Full Nutrition
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Reviews (9)

Rating: 5 stars
10/14/2009
This was delicious! Although I did modify it somewhat to suit our needs. The only thing I added was an onion, and I put everything in the blender when it was done and pureed it to make a smooth dip which we ate with pita chips. Wonderful and healthy! The next day, I thinned out the leftover with a bit of chicken stock and added some basil, and used it as a pasta sauce, which worked beautifully! Read More
(26)
Rating: 5 stars
10/11/2010
I'm sure this is amazing in its original form but I didn't have all the ingredients so I tweaked it quite a bit. I've been trying to find good recipes for eggplant because it's not my favorite veggie but super good for you. My tweaks were: 1) instead of sweet peppers, I used 2 green bell peppers, 1 polabano pepper, and 1 jalepeno, 2) 2 cloves garlic, 3) 1 c. fresh parsley, 4) dried oregano, 5) only 1 TBSP olive oil (I had a crushed red pepper olive oil that I used), 6) 2 TBSP. Lime juice, 7) blended in the blender. I know that's quite a bit of changes but it was amazing. I put it on a grilled swiss cheese sandwich and it was SO GOOD! Read More
(18)
Rating: 5 stars
02/08/2011
Loved this - kept the skins on, added onion & put it all in food processor. Have had two requests for this recipe! Read More
(16)
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Rating: 5 stars
07/11/2011
This recipe was absolutlely outstanding. I only used only 3 red peppers (no yellow ones) so I had about equal parts pepper and eggplant. I diced all the veggies and served it with flatbread crackers. Even the self-avowed eggplant haters loved this recipe. The next time I made it, I played around with the recipe and added some chopped green olives to the mix. Again it was wonderful. It goes great with pasta as well! Read More
(5)
Rating: 4 stars
08/13/2011
So delicious! And my boyfriend loved it too. Unfortunately (and surprisingly) my son did not. I had trouble getting some of the thinner skin off the peppers, but it didn't affect the end result. I cut everything into same-size chunks and served it on toast...now I'm putting the extra into everything because it's so good! Read More
(5)
Rating: 5 stars
08/23/2011
MM I went to the farmers market today and got some eggplants I wasn't sure what to do with. This recipe reminded me of a spread I had bought from Trader Joe's one time. I liked the person's idea of using it as a dip and I also had to make it with what I had.. a couple eggplants, some orange bell pepper, a little green bell pepper, dried parsley. salt and pepper. olive oil and minced garlic. Eating it with some triscuits for a deliciously healthy snack tonight :) yummyyy Read More
(3)
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Rating: 5 stars
01/04/2012
Yummy dish. I didn't have red peppers on hand, only yellow and green, but this came out wonderful anyway. I served it room temperature as a side dish to a baked fish (close to a chicken parm type dish) and it was an excellent compliment. Thanks for sharing this... Read More
(3)
Rating: 4 stars
05/14/2012
I know charring is a big part of this recipe, but I did not because I did not want it all mushy. Tasted great but i think some sour addition will make it even better. Read More
(1)
Rating: 3 stars
07/19/2012
This is the first time I tried eggplant, and it turns out that I don't like it. But the recipe sounded really good, so I replaced the eggplant with zucchini and it was a hit! Read More