Roasted Eggplant and Bell Pepper Salad

Roasted Eggplant and Bell Pepper Salad 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.

Ingredients

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

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 30 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 133 calories; protein 3g; carbohydrates 17.2g; fat 7.3g; sodium 47.3mg. You can substitute cilantro for parsley, if you like.