Roasted Eggplant and Bell Pepper Salad

Roasted Eggplant and Bell Pepper Salad

This chilled roasted eggplant and peppers salad is a great side dish or antipasti, or an appetizer with chips or toasts in the summer. It's perfect for parties.

Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
133 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
Step 3
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
Step 4
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
Step 5
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Roasted Eggplant and Bell Pepper Salad
Roasted Eggplant and Bell Pepper Salad
Roasted Eggplant and Bell Pepper Salad
Roasted Eggplant and Bell Pepper Salad

Ingredients

  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 large tomato, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced, or more to taste
  • 1 tablespoon minced parsley, or to taste
  • 1 large eggplant, cut into chunks
  • 1 large orange bell pepper, cut into chunks

Categories

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