Roasted Eggplant and Bell Pepper Salad

11 Ratings
  • 5 10
  • 4 0
  • 3 0
  • 2 1
  • 1 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.

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Recipe Summary

cook:
30 mins
additional:
1 hr
total:
1 hr 55 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

Directions

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

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  • 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

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