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My review
Roasted Eggplant and Bell Pepper Salad
38
Crafty Cooking by Anna
"This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley."
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Ingredients
1 h 55 m servings 133Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
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Footnotes
- Cook's Notes:
- You can substitute cilantro for parsley, if you like.
- You can make this salad a day ahead, since the flavor is even better the next day.
Nutrition Facts
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
5/21/2019
I substituted 1 tsp dried dill for the parsley, and skipped the cooling down part after sampling it fresh out of the oven (and it didn't take very long to cool down to edible temperature). It t...
Most helpful critical review
1/27/2019
I love the vegetables in this recipe and it’s pretty simple to make but the end result is watery and not crispy. I’m sure it’s something I may have done wrong but I won’t make this recipe again.
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5/21/2019
I substituted 1 tsp dried dill for the parsley, and skipped the cooling down part after sampling it fresh out of the oven (and it didn't take very long to cool down to edible temperature). It t...
9/2/2019
Instead of serving it cold I served it hot. I put pasta on top added ricotta cheese and bake for 30 minutes. Added Marinara and made my own version of eggplant Parmesan. Potluck delicious
8/29/2019
Quick, easy and delicious! I sprinkled Parmesan cheese on top and added yellow bell pepper as well.
1/27/2019
Excellent eggplant dish! Good hot or cold. I used multi colored peppers and a can of diced tomatoes rather than fresh. I also added a can of drained chickpeas, oregano and basil.
1/27/2019
I love the vegetables in this recipe and it’s pretty simple to make but the end result is watery and not crispy. I’m sure it’s something I may have done wrong but I won’t make this recipe again.