For a smoky flavor, char the eggplant and bell pepper directly over an open flame on your stovetop before dicing. This adds a wonderful depth of flavor to the salad. Feel free to experiment with different herbs and spices. A pinch of red pepper flakes can add a touch of heat, while fresh basil or mint can provide a refreshing twist. This salad is delicious served with crusty bread, pita chips, or as a topping for grilled meats or fish. The salad can be prepared a day ahead of time and stored in the refrigerator. The flavors will meld together beautifully overnight.
Roasted Eggplant and Bell Pepper Salad
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 55 mins
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SERVING4 People
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VIEWS48
Savor the taste of summer with this vibrant salad! Roasted eggplant and sweet bell peppers mingle with aromatic herbs and spices, creating a symphony of flavors perfect as a refreshing side or a delightful appetizer. Serve it chilled for a light bite or warm alongside grilled meats for a heartier meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber7 g
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Protein3 g
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Saturated Fat1 g
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Sodium47 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepHeat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned. (5-7 minutes). Transfer the onions to a plate and set aside.
03
StepAdd the remaining 1 tablespoon of olive oil to the skillet. Add the cubed eggplant and bell pepper. Cook, stirring occasionally, until the eggplant begins to soften. (5 minutes). Add the tomato wedges, minced garlic, and minced parsley. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring gently, until the tomatoes soften slightly and release their juices. (2-3 minutes)
04
StepReturn the cooked onions to the skillet and stir to combine all the ingredients. Taste and adjust seasonings as needed.
05
StepTransfer the eggplant mixture to a baking pan, spreading it in an even layer.
06
StepBake in the preheated oven for 30 minutes, or until the eggplant and peppers are tender and slightly caramelized.
07
StepRemove the baking pan from the oven and let the salad cool for at least 1 hour. Serve at room temperature, or refrigerate for a chilled salad. (60 minutes)
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RECIPE REVIEWS
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Osborne Baumbachgreenholt
Jun 30, 2025I made this ahead of time and it was even better the next day after the flavors had melded.
Rashawn Carter
Apr 22, 2025Absolutely delicious! The roasting really brings out the sweetness of the vegetables.
Murphy Wolff
Apr 3, 2025I grilled the vegetables instead of roasting them and it was amazing!
Craig Kling
Mar 15, 2025A great way to use up garden vegetables.
Peter Gerlach
Mar 5, 2025I added some feta cheese and it was a game changer!
Gideon Trantow
Nov 24, 2024I'm not a huge eggplant fan, but this recipe has converted me!
Fleta Zulauf
Nov 14, 2024The instructions were clear and easy to follow. Thank you!
Nils Abshire
Nov 11, 2024So easy to make and perfect for a summer barbecue.