Roasted Eggplant and Red Bell Pepper Salad

4.3
(3)

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Roasted Eggplant and Red Bell Pepper Salad
1
Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Additional Time:
25 mins
Total Time:
2 hrs 25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 6 medium red bell peppers, halved and seeded

  • 4 small baby eggplants, halved lengthwise

  • salt and freshly ground black pepper to taste

  • 4 tablespoons olive oil, divided, or more as needed

  • 2 tablespoons balsamic vinegar

  • 1 clove garlic, chopped

  • 2 dashes chile sauce

  • 1 (6 ounce) jar artichoke hearts

  • ½ cup oil-packed sun-dried tomatoes, drained

  • 4 large fresh basil leaves

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.

  2. Bake in the preheated oven until beginning to char, about 45 minutes.

  3. While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.

  4. Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.

  5. Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.

  6. Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.

  7. Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.

  8. Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.

  9. Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Cook's Note:

Green, yellow, or orange bell peppers may be substituted for some of the red peppers.

Nutrition Facts (per serving)

315 Calories
17g Fat
39g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 315
% Daily Value *
Total Fat 17g 21%
Saturated Fat 2g 12%
Sodium 336mg 15%
Total Carbohydrate 39g 14%
Dietary Fiber 17g 62%
Total Sugars 16g
Protein 8g
Vitamin C 255mg 1,277%
Calcium 55mg 4%
Iron 2mg 12%
Potassium 1385mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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