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My review
Roasted Eggplant and Bell Pepper Salad
35
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
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Newest
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.