Roasted Eggplant and Bell Pepper Salad recipe

All Recipes Salad Vegetable Salad Recipes

Ingredients

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

Nutrition Info

133.4 calories
carbohydrate: 17.2 g
cholesterol: : -
fat: 7.3 g
fiber: 7.2 g
protein: 3 g
saturatedFat: 1 g
servingSize: -
sodium: 47.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!