Rating: 4.73 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Anonymous

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

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

133 calories; protein 3g; carbohydrates 17.2g; fat 7.3g; sodium 47.3mg. Full Nutrition
Advertisement

Reviews (9)

Most helpful positive review

Rating: 5 stars
09/03/2019
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 Read More
(2)

Most helpful critical review

Rating: 2 stars
01/27/2019
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. Read More
(1)
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/03/2019
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 Read More
(2)
Rating: 5 stars
08/29/2019
Quick, easy and delicious! I sprinkled Parmesan cheese on top and added yellow bell pepper as well. Read More
(1)
Rating: 2 stars
01/27/2019
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. Read More
(1)
Advertisement
Rating: 5 stars
01/28/2019
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. Read More
(1)
Rating: 5 stars
01/14/2020
Absolutely delicious and very easy. I added Kalamata olives and feta cheese to mine the day after and served it with roasted pork. Love it! Read More
(1)
Rating: 5 stars
03/03/2021
WOW - made this and wifey loved it - did not add garlic bulb but garlic salt ! had onion, peppers and added TOFU diced as well. wonderful texture with the egg plant and topped with non dairy mozzarella . then baked 30 minutes also.. WOW Read More
Advertisement
Rating: 5 stars
01/21/2019
Add a zucchini and bay leaf and it s ratatouille! Read More
Rating: 5 stars
05/22/2019
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 tasted great by itself or topped with parmesan cheese. Read More
Rating: 5 stars
01/26/2019
I made it quickly in one pan and it was delicious! Read More